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Easy Mediterranean Lentil Salad

Easy Mediterranean lentil salad with fresh vegetables and crumbled feta cheese
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A vibrant and satisfying salad featuring tender lentils, crisp vegetables, briny olives, and tangy feta, all tossed in a bright lemon-herb dressing. Perfect as a complete meal or a hearty side dish, it comes together quickly and is ideal for meal prep.

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 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 4 oz feta cheese, crumbled (about 1 cup)
  • 1/3 cup pitted Kalamata olives, halved
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Cook the lentils. In a medium saucepan, combine rinsed lentils with 3 cups water. Bring to a boil, then reduce to a simmer. Cook uncovered for 18-22 minutes until tender but still holding shape. Drain any excess water and spread lentils on a plate to cool completely.
  2. Make the dressing. While lentils cool, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl or jar. Set aside.
  3. Combine the salad. In a large mixing bowl, combine the cooled lentils, diced cucumber, halved tomatoes, red onion, parsley, mint, feta, and olives.
  4. Dress and marinate. Pour the dressing over the salad and toss gently until evenly coated. Let the salad sit for at least 15-20 minutes before serving to allow flavors to meld.

Notes

For best texture, ensure lentils are completely cool before adding dressing. Salad flavor improves with time and can be stored in an airtight container in the refrigerator for 4-5 days. For a vegan version, omit the feta.

Nutrition

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