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Crisp Mediterranean Lentil Salad

Crisp Mediterranean lentil salad with fresh vegetables and feta cheese
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A vibrant, satisfying main dish salad that is budget-friendly and packed with protein and fresh vegetables. It comes together quickly with a bright lemon-herb dressing, making it perfect for meal prep or a light dinner.

Ingredients

Scale
  • 1 cup dry brown or green lentils, rinsed
  • 1 English cucumber, diced
  • 1 large red bell pepper, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the lentils by combining them with 3 cups of water in a saucepan. Bring to a boil, then simmer uncovered for 18-22 minutes until tender but still holding shape. Drain and spread on a tray to cool.
  2. Make the dressing by whisking together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a small bowl. Set aside.
  3. Prepare the vegetables by dicing the cucumber and bell pepper, halving the tomatoes and olives, and finely dicing the red onion. Chop the parsley.
  4. Combine the cooled lentils, all chopped vegetables, olives, and parsley in a large bowl. Pour the dressing over and toss well to coat.
  5. Gently fold in the crumbled feta cheese. Let the salad sit for 10-15 minutes before serving to allow flavors to meld.

Notes

For best texture, ensure lentils are cooled before mixing. Salad can be stored in an airtight container in the refrigerator for up to 4 days. For a vegan version, omit the feta cheese.

Nutrition

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