Mediterranean Lentil Salad
This Mediterranean Lentil Salad is a hearty vegetarian salad perfect for lunch, packed with flavors from lentils, cucumbers, tomatoes, olives, and feta.
Equipment
- medium sized saucepan
- mesh strainer
- Whisk
- serving bowl
Ingredients
Salad
- 1 cup uncooked green lentils or 2 ½ cups cooked
- 1 cup diced English or Persian cucumbers
- 1 cup cherry tomatoes quartered
- ¼ cup diced red onion
- ¼ cup flat leaf parsley chopped
- ¼ cup kalamata olives chopped
- ⅓ cup crumbled feta cheese
Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano crushed between the palms of your hands
- Kosher salt to taste
- fresh ground black pepper to taste
Instructions
Preparation
- Add the dry lentils to a mesh strainer and rinse with water. Place them in a medium sized saucepan with 3 cups of water and bring to a boil. Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
- Whisk together the ingredients for the vinaigrette and set aside.
- Add the remaining salad ingredients to the cooled lentils along with the vinaigrette. Gently stir everything together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.
Nutrition
Serving: 1servingCalories: 165kcalCarbohydrates: 17gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 11mgSodium: 503mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!