Description
This Mediterranean Lentil Salad is a refreshing, protein-packed dish bursting with vibrant vegetables, briny olives, and creamy feta, all tossed in a tangy lemon-Dijon dressing. It’s perfect for a quick lunch, light dinner, or meal prep. (Keyword: Mediterranean Lentil Salad)
Ingredients
- 1 cup uncooked green lentils
- 1 large English or Persian cucumber, diced
- 1 red onion, diced
- Flat-leaf parsley, chopped
- A handful of cherry tomatoes, halved
- A handful of Kalamata olives, chopped
- 1/3 cup crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Juice of one fresh lemon
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Rinse lentils under cold water. Place in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer for 20 minutes or until tender.
- While lentils cook, chop cucumber, onion, tomatoes, parsley, and olives.
- Drain lentils and let them cool.
- In a large bowl, combine lentils, vegetables, and olives. Crumble feta on top.
- In a small bowl, whisk olive oil, vinegar, lemon juice, Dijon mustard, honey, and oregano.
- Pour dressing over salad, toss to combine, and season with salt and pepper.
Notes
- For a vegan version, omit feta and replace honey with maple syrup.
- Add cooked grains like quinoa for extra bulk.
- Try mint or basil for a different herb twist.
- Red pepper flakes add a spicy kick.
- Tastes even better the next day.
