This Mediterranean Lentil Salad is a Greek salad with serious staying power. Quick-cooking lentils, kale, a bounty of vegetables, and a zippy vinaigrette and herbs make this a meal prep recipe you'll actually look forward to eating.
To make the lentils, bring 3 cups water to boil. Add lentils and simmer until tender, about 15 to 20 minutes. Drain well. Spread on a rimmed baking sheet to cool completely. (Do not overcook.)
Meanwhile, In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, and oregano. Season to taste with salt and pepper. (I like 1/2 teaspoon salt and 1/4 teaspoon pepper)
To assemble the salad, in a large bowl, combine cooled lentils, tomatoes, cucumber, olives, red onion, and feta cheese. Drizzle with vinaigrette. Toss to combine and garnish with fresh herbs if desired. Season to taste with salt and pepper.
Notes
Lentils: For this lentil salad recipe, seek out brown or whole green lentils. Save split lentils for other purposes; they’ll break down too much to make a good salad.
Kale: Any kale works here. Just be sure to remove the woody stems before tearing the leafy greens into bite-size pieces.
Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.
Feta cheese: To make this salad vegan, omit the feta or substitute your favorite non-dairy crumbly cheese.
Yield: This Mediterranean Lentil Salad recipe makes 8 hearty servings, 2 cups each, ideal for a light lunch or dinner side dish.
Storage: Store leftovers covered in the refrigerator for up to 4 days. To meal prep the salad, leave out the feta cheese until the day you are going to eat it.