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Easy Mediterranean Lentil Salad

Close-up of a vibrant lentil salad featuring green lentils, cherry tomatoes, cucumber, red onion, and feta cheese.
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Make this fresh, protein-packed lentil salad featuring Mediterranean flavors. It is simple to prepare and works well for lunch, a side dish, or meal prep.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed
  • 3 cups water or vegetable broth
  • 1/2 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped red onion
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the lentils and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain any excess liquid and let the lentils cool slightly.
  2. While the lentils cook, prepare the vinaigrette. Whisk together the olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
  3. In a large bowl, combine the cooled lentils, cucumber, cherry tomatoes, red onion, and parsley.
  4. Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  5. If using, gently fold in the crumbled feta cheese.
  6. Serve the salad immediately, or chill for at least 30 minutes to allow flavors to meld. This salad tastes good served cold or at room temperature.

Notes

  • For a vegan option, omit the feta cheese or substitute it with a vegan feta alternative.
  • You can substitute green lentils with black (Beluga) lentils for a firmer texture.
  • This salad is excellent for meal prep; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://kingscook.com/easy-mediterranean-lentil-salad-recipe/