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