Description
Mediterranean Lentil Salad is a hearty and nutritious dish featuring tender green or brown lentils combined with crunchy cucumbers, juicy cherry tomatoes, red onion, fresh herbs, Kalamata olives, and creamy feta cheese, all brought together with a bright and zesty lemon-olive oil dressing. This flavorful salad is easy to prepare ahead, perfect for a light lunch, meal prep, or as a wholesome side dish.
Ingredients
Lentil Salad
- 1 cup dried green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1/2 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 1/4 cup Kalamata olives, pitted and sliced
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt, to taste
Instructions
- Cook Lentils: Place the rinsed lentils in a saucepan with water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until lentils are tender but not mushy.
- Cool Lentils: Drain any excess liquid and spread the lentils on a plate or tray to cool to room temperature.
- Make Dressing: In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, black pepper, and salt until well combined.
- Combine Salad Ingredients: In a large bowl, add the cooled lentils, diced cucumber, quartered cherry tomatoes, finely chopped red onion, chopped parsley, chopped mint (if using), and sliced Kalamata olives.
- Add Dressing: Pour the prepared dressing over the salad ingredients and toss gently to combine all flavors evenly.
- Incorporate Feta: Gently fold in the crumbled feta cheese, taking care not to break it apart too much.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes before serving to allow the flavors to meld together. Taste and adjust lemon juice, salt, or pepper as desired before serving.
Notes
- Green or brown lentils hold their shape best; avoid overcooking to prevent mushiness.
- For convenience, canned lentils can be used—just drain and rinse well before adding.
- Make this salad vegan by omitting the feta or substituting with a plant-based cheese alternative.
- Add variety by incorporating roasted red peppers, chickpeas, or baby spinach.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salads, Lunch, Side Dishes
- Method: Stovetop
- Cuisine: Mediterranean
