Name: Greek noodle salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: greek
Ingredients: 250g packet egg noodle vermicelli; 36.40 gm extra virgin olive oil, plus extra to drizzle; 42.00 gm lemon juice; 1 garlic clove, crushed; 62.50 ml roughly chopped fresh oregano; 400g can lentils, drained, rinsed; 250g mini roma tomatoes, thickly sliced; 1 Lebanese cucumber, quartered lengthways, thickly sliced; 125.00 ml pitted kalamata olives; 1/2 small red onion, thinly sliced; 100g fetta, halved horizontally

Greek noodle salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Upgrade your favorite Greek salad with added noodles for a delightful summer twist, ideal for your next BBQ!

Ingredients:

250g packet egg noodle vermicelli
36.40 gm extra virgin olive oil, plus extra to drizzle
42.00 gm lemon juice
1 garlic clove, crushed
62.50 ml roughly chopped fresh oregano
400g can lentils, drained, rinsed
250g mini roma tomatoes, thickly sliced
1 Lebanese cucumber, quartered lengthways, thickly sliced
125.00 ml pitted kalamata olives
1/2 small red onion, thinly sliced
100g fetta, halved horizontally

Instructions:

Prepare noodles according to package instructions. Drain and rinse under cold water before transferring to a large bowl.
Combine oil, lemon juice, garlic, and 3/4 of the oregano in a jug and whisk. Season with salt and pepper. Add lentils, tomato, cucumber, olives, onion, and dressing to noodles. Toss everything together.
Divide feta into two portions. Top the salad with feta, drizzle with extra oil, and sprinkle with the rest of the oregano.

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