Acropolis Salad

Recipe by ChefLee
READY IN: 40mins
SERVES: 8-12




  • Bring water to a boil then add lentils. Stir, then bring back up to a boil.
  • 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.
  • Put lentils in a bowl to cool.
  • Preheat oven to 400 degrees F.
  • Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
  • Roast the eggplant for 10 minutes then remove them to a bowl to cool.
  • 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.
  • Finally, add the cucumber and toss one more time.
  • Serve immediately warm or may chill for a cold salad.
  • Garnish with chopped fresh parsley upon serving. (optional).