Mediterranean Lentil Salad
A delicious, refreshing, and heart-healthy dish, packed with protein-rich lentils and vibrant vegetables, perfectly dressed for any occasion.
Ingredients
Lentils and Vegetables
- 1 cup lentils, rinsed and drained Any variety of lentils can be used; green or brown hold up best in salads.
- 2 cups water To cook the lentils.
- 1 cucumber, diced Adds a refreshing crunch.
- 1 bell pepper (red, yellow, or orange), diced Adds sweetness and color.
- 1 cup cherry tomatoes, halved Provides juicy bursts.
- 1 small red onion, finely chopped Offers a delightful sharp contrast.
- ½ cup Kalamata olives, pitted and sliced Introduces briny depth.
- ½ cup feta cheese, crumbled Adds richness; can be omitted for vegan.
- 3 tablespoons olive oil For the dressing.
- 2 tablespoons fresh lemon juice For zesty flavor.
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish) Enhances presentation.
Instructions
Preparation of Ingredients
- Rinse the lentils thoroughly under cold running water, then place them in a medium-sized pot with two cups of water.
- Bring to a rolling boil over high heat, then reduce the heat to low, cover, and let simmer for about 20 to 25 minutes until tender.
- Drain and set the lentils aside to cool.
Mixing the Salad
- In a large mixing bowl, combine the diced cucumber, bell pepper, halved cherry tomatoes, and chopped red onion.
- Once the lentils are cool, add them to the vegetable mixture and gently fold in.
Dressing the Salad
- In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper.
- Drizzle the dressing over the lentil and vegetable mixture, tossing gently to combine.
- Garnish with chopped fresh parsley before serving.
Notes
This salad is adaptable with various vegetables like zucchini or shredded carrots. It can be made vegan by omitting feta and can be stored up to four days in the refrigerator. To refresh, add a splash of olive oil or lemon juice before serving.