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Chopped Mediterranean Lentil Salad

Colorful chopped Mediterranean lentil salad in a white bowl with feta cheese
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This hearty, flavor-packed salad is a make-ahead champion that improves as it rests. It combines tender lentils with crisp vegetables, briny olives, and tangy feta, all tossed in a bright lemon-herb dressing. It's a complete, satisfying meal or a vibrant side dish that's both healthy and delicious.

Ingredients

Scale
  • 1.5 cups dry brown or green lentils, rinsed
  • 1 English cucumber, finely diced
  • 1 pint cherry or grape tomatoes, halved or quartered
  • 1 red bell pepper, finely diced
  • 0.5 red onion, finely diced
  • 0.75 cup Kalamata olives, pitted and roughly chopped
  • 0.75 cup crumbled feta cheese
  • 0.5 cup chopped fresh parsley
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt, plus more to taste
  • 0.25 teaspoon freshly ground black pepper

Instructions

  1. Cook the lentils in 3 cups of water or broth until tender but still holding their shape, about 18-22 minutes. Drain and spread on a plate to cool completely.
  2. While lentils cool, finely dice the cucumber, bell pepper, and red onion. Halve the tomatoes and chop the olives and parsley. Place in a large bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
  4. Add the cooled lentils and crumbled feta to the bowl with the vegetables.
  5. Pour the dressing over the salad and gently toss everything until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best texture, ensure lentils are completely cool before mixing. Salad keeps well in the fridge for up to 4 days. For a dairy-free version, omit the feta or add avocado just before serving.

Nutrition

Find it online: https://www.stacksipsnack.com/chopped-mediterranean-lentil-salad/