Description
This Mediterranean Lentil Salad is a vibrant, protein-packed dish bursting with Mediterranean flavors. Made with hearty lentils, crunchy veggies, tangy feta, and a zesty lemon dressing, it’s perfect for a healthy lunch, side dish, or meal prep.
Ingredients
Units
Scale
- 1 cup green or brown lentils
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Lentils: Rinse the lentils under cold water. Bring 4 cups of water to a boil in a medium pot, add lentils and a pinch of salt. Reduce heat and simmer for 20-25 minutes until tender but still firm. Drain and let cool.
- Prepare the Veggies: Slice cherry tomatoes, dice cucumber, finely chop red onion, slice olives, crumble feta, and chop parsley.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine the cooled lentils, chopped veggies, olives, feta, and parsley. Pour the dressing over and toss to coat.
- Chill and Serve: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with more parsley.
Notes
- The salad can be made ahead of time and keeps well in the fridge for up to 3 days.
- To make the salad vegan, leave out the feta or use a plant-based alternative.
- If you prefer more veggies, feel free to add bell peppers, carrots, or roasted zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg