Acropolis Salad Recipe

Name: Acropolis Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants, cut into small cubes; 1 1/4 cups dried lentils; 1 3/4 cups water; 5 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1 cup marinated artichoke hearts, drained reserving 1/3 cup of their marinade (I like Cara Mia brand); 1 cup cucumber, peeled and cubed; 1/2 cup feta cheese, crumbled; 1 tablespoon fresh lemon juice

Servings: persons

2 small eggplants, cut into small cubes
1 1/4 cups dried lentils
1 3/4 cups water
5 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup marinated artichoke hearts, drained reserving 1/3 cup of their marinade (I like Cara Mia brand)
1 cup cucumber, peeled and cubed
1/2 cup feta cheese, crumbled
1 tablespoon fresh lemon juice

1
Bring water to a boil then add lentils. Stir, then bring back up to a boil.
2
Cover the lentils and turn down to a simmer then cook for 20 minutes or until lentils are tender and liquid is all soaked up.
3
Put lentils in a bowl to cool.
4
Preheat oven to 400 degrees F.
5
Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
6
Roast the eggplant for 10 minutes then remove them to a bowl to cool.
7
Chop the drained artichokes then add them along with the lentils and eggplant to a large salad bowl. Toss them together to mix. Add the reserved marinade, feta, and lemon juice and continue to toss.
8
Finally, add the cucumber and toss one more time.
9
Serve immediately warm or may chill for a cold salad.
10
Garnish with chopped fresh parsley upon serving. (optional).

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small eggplants, cut into small cubes, 1 1/4 cups dried lentils, 1 3/4 cups water, 5 tablespoons olive oil, and more.

Yes, Acropolis Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Acropolis Salad

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