Description
A fresh and vibrant Mediterranean Lentil Salad combining protein-rich lentils with crisp vegetables, tangy lemon dressing, and creamy feta cheese for a healthy and flavorful meal.
Ingredients
Scale
Salad Ingredients
- 1 cup cooked lentils
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine cooked lentils, diced cucumber, halved cherry tomatoes, finely chopped red onion, and sliced Kalamata olives, making sure the ingredients are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until the dressing is well emulsified and flavors are balanced.
- Toss Salad: Pour the prepared dressing over the lentil and vegetable mixture, then toss gently but thoroughly until everything is well coated in the dressing.
- Add Feta and Serve: Sprinkle the crumbled feta cheese over the top of the salad. Serve chilled or at room temperature for the best taste experience.
Notes
- Use brown or green lentils for best texture; ensure they are cooked but firm.
- This salad can be made ahead and refrigerated for up to 1 day for enhanced flavor melding.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Adjust salt and pepper according to taste, especially if olives and feta add saltiness.
- Serve with warm pita bread or as a side for grilled meats or fish.
