Description
Mediterranean Lentil Salad is a fresh, colorful, and satisfying dish made with tender lentils, juicy tomatoes, crisp cucumbers, red onion, Kalamata olives, and creamy feta cheese. Tossed in a simple lemon-oregano dressing with fresh parsley and mint, this healthy and easy salad is packed with vibrant Mediterranean flavors, making it perfect for lunch, a side dish, or meal-prep option.
Ingredients
For the salad:
- 2 cups cooked green or brown lentils
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook Lentils: If starting with uncooked lentils, cook them in water over the stovetop until tender but still firm, about 20 minutes. Drain and rinse under cold water to cool completely.
- Combine Salad Ingredients: Place the cooled lentils in a large salad bowl. Add diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped fresh mint.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the lentil and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
- Chill: Refrigerate the salad for 20–30 minutes before serving to allow the flavors to meld.
- Final Touch: Give the salad a final toss just before serving and garnish with extra fresh parsley if desired.
Notes
- Use green or brown lentils because they hold their shape better than red lentils.
- Rinse cooked lentils under cold water to cool them quickly and stop cooking.
- Add roasted red peppers or artichoke hearts for extra Mediterranean flavor.
- Substitute goat cheese for feta if preferred for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
