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Creamy Mediterranean Lentil Salad

Creamy Mediterranean lentil salad with feta olives and fresh vegetables in bowl

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This is a complete, satisfying meal that comes together with the ease of a weeknight favorite. The key is tossing warm lentils with a creamy lemon-herb dressing first, allowing them to absorb maximum flavor for a salad that is never soggy. It's a make-ahead champion, perfect for lunches or a fuss-free dinner.

Ingredients

Scale
  • 1 cup dry brown or green lentils, rinsed
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 1/4 cup chopped fresh parsley
  • 1/3 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Cook the lentils in 3 cups of water or broth. Bring to a boil, then simmer uncovered for 18-22 minutes until tender but not mushy. Drain and let cool slightly until warm.
  2. While lentils cook, make the dressing by whisking together the Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a large bowl.
  3. Add the warm, drained lentils to the bowl with the dressing. Gently fold until coated. Let this mixture sit for 10 minutes so the lentils absorb the flavor.
  4. Add the diced cucumber, halved tomatoes, red onion, and olives to the dressed lentils. Fold everything together gently.
  5. Just before serving, fold in the crumbled feta cheese and fresh parsley. Give it a final taste and adjust seasoning if needed.

Notes

For best results, do not overcook the lentils and always add the dressing while they are still warm. Store in an airtight container in the refrigerator for 4-5 days. For a dairy-free version, omit feta and use a tahini-based dressing.

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