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Mediterranean Lentil Salad

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A refreshing and wholesome salad made with hearty lentils, crisp vegetables, briny olives, fresh herbs, and creamy feta tossed in a zesty lemon-Dijon vinaigrette—ideal for light meals, meal prep, or vibrant side dishes.

Ingredients

1½ cups cooked green or brown lentils (or 1 can, drained)

1 cup diced cucumber

1 cup halved cherry tomatoes

1 cup diced red or yellow bell pepper

½ cup thinly sliced red onion

½ cup pitted Kalamata olives, halved

½ cup crumbled feta cheese

¼ cup chopped fresh parsley

2 tablespoons chopped fresh mint or dill (optional)

For the dressing: ¼ cup extra-virgin olive oil; Juice and zest of 1 lemon; 1 teaspoon Dijon mustard; 1 teaspoon red wine vinegar; ¼ teaspoon dried oregano; ¼ teaspoon ground cumin (optional); Salt and pepper, to taste

Instructions

  1. Cook the lentils: Simmer lentils in water until just tender, about 20–25 minutes. Drain and cool.
  2. Prepare the vegetables: While lentils cook, dice cucumber, tomatoes, bell pepper, and onion.
  3. Make the dressing: In a small bowl, whisk together lemon juice, zest, olive oil, vinegar, mustard, oregano, cumin, salt, and pepper.
  4. Assemble the salad: In a large bowl, combine cooked lentils, chopped vegetables, olives, feta, and herbs.
  5. Dress and toss: Pour dressing over salad and gently mix until well coated.
  6. Chill and serve: Let sit for 20–30 minutes in the refrigerator before serving. Stir gently again just before plating.

Notes

Use canned lentils for convenience—rinse well before use.

Add leafy greens like arugula or spinach for more volume.

Substitute feta with vegan cheese for a plant-based version.

Add quinoa or bulgur for a heartier meal.

Top with toasted nuts or seeds for extra crunch.

Nutrition

Find it online: https://yumntasty.com/mediterranean-lentil-salad/