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Mediterranean Lentil Salad

A nutritious and flavorful salad combining lentils, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup lentils Green or brown lentils work best
  • 2 cups water For cooking lentils
  • 1 cup cherry tomatoes, halved Adds sweetness and color
  • 1 medium cucumber, diced For a refreshing crunch
  • 0.5 medium red onion, finely chopped Adds flavor
  • 0.5 cup Kalamata olives, sliced For saltiness
  • 0.25 cup feta cheese, crumbled Can be substituted with goat cheese or omitted for vegan option
For the Dressing
  • 0.25 cup olive oil Extra virgin is preferred
  • 2 tablespoons lemon juice Freshly squeezed for best flavor
  • 1 teaspoon dried oregano Herbs can be adjusted to taste
  • to taste salt and pepper Adjust seasoning to preference

Method
 

Preparation
  1. Rinse the lentils under cold water and combine them with water in a pot.
  2. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until tender.
  3. Drain the lentils and let them cool.
Mixing the Salad
  1. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  3. Pour the dressing over the lentil mixture and toss to combine.
  4. Serve chilled or at room temperature.

Notes

For added crunch, serve alongside pita chips or fresh bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing due to potential texture changes.
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