Athenian Lentil Salad (Athinaia Fakosalát)

There are many (Mediterranean) lentil salads on the internet but giving it a specific name like "Athenian" differentiates it from the rest because of added ingredients such as feta or even Kalamata olives.  What I like about this recipe is the interesting flavoring, especially the onion with 4 cloves in it.  I used half a good-sized onion because I did not want to waste a whole onion and it was fine.  I made this twice, once with flat-leafed parsley and once with curly leafed and I prefer the flat-leafed parsley.  Curly was too strong and did not blend well with the other subtler flavors.  The recipe called for Demestica white wine so I went to a Greek wine store in Astoria, NY and the helpful salesperson told me that this brand of wine probably no longer exists and that the name was used as a generic term for a dry white wine, like calling all cartoons Mickey Mouse, was his analogy.  I used a dry (Greek) white wine and that seemed to work.  The original recipe called for 1 tablespoon of vinegar but I preferred it to be more sour although adding another tablespoon of vinegar made the salad a bit soupy.  Do not forget to cook the lentils well in advance because they have to be cold.  I would suggest adding all ingredients except the cheese, tomatoes and oil and refrigerating it overnight or for several hours to balance the flavors, then adding the remaining ingredients just before serving.  

Athenian Lentil Salad (Athinaia Fakosalát)

Bake: 20 min

Prep: 30 min

Serves: 4-6

There are many Mediterranean-style lentil salad recipes, but including feta as was done in this 1991 recipe brings a Greek flavor to this dish. May top off with chopped kalamata olives.

 

1 cup lentils	1 tablespoon white wine
3 cups water 1/8 teaspoon salt 2 peppercorns	1 onion, finely chopped 2 tablespoons flat-leaf parsley 3 medium tomatoes
1 medium onion pierced with 4 garlic cloves	5–7 ounces Greek feta
1 dried bay leaf	Olive oil, for drizzling
1 tablespoon white vinegar

                              

In a medium saucepan, bring to a boil 3 cups of water with lentils, salt, peppercorns, onion pierced with cloves, bay leaf. Once boiling, lower temperature and simmer until the lentils are soft for about 20 minutes until tender. Drain any remaining water and discard onion, garlic and bay leaf. Mix in vinegar, wine, chopped onion and chopped flat-leaf parsley, allow to cool. Cut tomatoes into wedges and feta into 1-inch squares. Before serving, add tomatoes and feta and drizzle olive oil over salad. Serve cold.

Tips:

1. May cook the lentils well in advance because they need to be cold.
2. Add all the ingredients except the cheese, tomatoes and oil and refrigerate it overnight or for several hours to balance the flavors, then adding the remaining ingredients just before serving.