Description
A refreshing Mediterranean lentil salad featuring tender green lentils combined with fresh cherry tomatoes, cucumber, kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon dill dressing. Perfect as a light lunch or side dish, this salad is wholesome, nutritious, and bursting with vibrant flavors.
Ingredients
Scale
Main Salad Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups water
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Cook the Lentils: Add the rinsed lentils and water to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 20 to 25 minutes, or until the lentils are just tender but not mushy. Drain the lentils and rinse with cold water to stop the cooking and cool them down.
- Prepare the Salad Base: In a large mixing bowl, combine the cooled lentils with halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, chopped fresh parsley, and two tablespoons of chopped dill. Gently toss to combine all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, chopped fresh dill, and salt and pepper to taste until the dressing is well emulsified and smooth.
- Toss and Chill: Pour the dressing over the lentil salad and toss gently until everything is evenly coated. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the salad chilled or at room temperature as a light meal or a flavorful side dish.
Notes
- For a vegan version, omit the feta cheese or substitute it with a dairy-free alternative.
- This salad stores well in the refrigerator for up to 3 days, making it ideal for meal prep or picnics.
- Feel free to add more fresh herbs like mint or basil for additional freshness.
- Adjust the seasoning and lemon juice according to your taste preference.
