Mediterranean Lentil Salad

This Mediterranean Lentil Salad has all the best bits of a Greek salad. Instead of lettuce, I throw in quick-cooking lentils for a little extra protein to get me through the afternoon. It holds its crunch and travels like a champ to work or a party. It's healthy, colorful, and every bite is bursting with flavor.

Course Salad

Cuisine Greek, Mediterranean

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings servings

Calories 261kcal

Author Meggan Hill

Ingredients

For the lentils:

1/2 pound lentils rinsed and picked over

For the vinaigrette:

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dijon mustard
1 clove garlic minced
1 teaspoon dried oregano
Salt and freshly ground black pepper

For the salad:

2 cups hothouse cucumbers diced (or regular cucumber, peeled and diced)
2 cups grape tomatoes quartered
1 cup pitted Kalamata olives sliced
1/2 red onion diced (about 1 cup)
1 (8 ounce) package feta cheese cubed or crumbled
Fresh herbs for garnish (basil, parsley, thyme, mint, etc.)

Instructions

To make the lentils:

Bring 3 cups water to boil. Add lentils and simmer until tender, about 20 minutes. Drain well. Spread on a rimmed baking sheet to cool completely.

To make the vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, and oregano. Season to taste with salt and pepper.

To assemble the salad:

In a large bowl, combine cooled lentils, cucumbers, tomatoes, 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

To make this salad dairy-free or vegan, omit the cheese or switch it out with your favorite non-dairy crumbly cheese.

Nutrition