Greek Olives & Lentil Salad

March 15, 2021

This recipe is by Larry Litt from

This recipe originally appeared in the July/August, 1995 issue of The Vegetarian Journal, published by:

The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 (410) 366-8343 E-mail:

Larry Litt retells: ”I ordered my first Greek salad on my first day in Delphi only to be shocked that there was no lettuce in the colorful combination of fresh ingredients. “No lettuce?” I asked completely shaken up. “Shouldn’t there be lettuce in a Greek salad?””No,” said our hostess, Sania Papa, “We do not use lettuce here. Lettuce is an anti-aphrodisiac. We don’t even grow it here.””Lettuce is a what?” I shot back to her. “Tell me how that’s possible.””You know the myth of Adonis, the beautiful boy who turned the heads of all the goddesses? He was so beautiful that he thought he could steal Hera away from Zeus. Then one fine day when the nymphs were looking for him they found his body in the lettuce patch. He had become a wilting head of lettuce due to the anger of the gods for trying to break up the relationships between the gods and goddesses. Since then lettuce has become for us a symbol of sexual impotence. Therefore no lettuce on your salad.””Americans always put lettuce in their Greek salads,” I said.”We Greeks prefer thinly cut fresh green cabbage if we’re going to have anything big and leafy. But of course fresh tomatoes and cucumbers are the base of this type of salad. We call it a dinner salad. Each of the ingredients is fresh except the Kalamata olives and the Feta cheese.”

An Authentic Greek Horiátiki Salata or Village Salad:

The one and only famous authentic Greek Salad also known as Village Salad and in Greek: Horiatiki. The basic Greek salad is made with tomato, cucumber, olive oil, olives and feta and there are variations around Greece.


Enjoy this delicious salad!


  • 1 cup green lentils, rinsed and soaked for half hour
  • ½ cup pitted oil cured black olives broken into pieces(Note: The only way to pit these wrinkled olives is by hand. Try rolling them between your fingers with some pressure to break the pit from the flesh, which makes it easier to rip them apart.)
  • 2 Tablespoons capers
  • ¼ cup chopped fresh oregano
  • 1 peeled and chopped garlic clove
  • ½ cup chopped parsley
  • 5 Tablespoons lemon juice or juice of one lemon, or lime
  • 1/2 cup of spinach, Chiffonade


  • Place drained lentils in a saucepan. Cover them with three inches of cold water. Bring lentils to a boil, cover the saucepan, and simmer for 30 minutes. Drain water and set lentils aside.
  • Mix together olive pieces, capers, oregano, garlic, parsley, and lentils. Mix lemon juice and olive oil into a dressing with a pinch of salt and pepper to taste, and drizzle on the salad. Serve with warm, crisp bread.


Total Calories Per Serving: 227

Fat: 10 grams

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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