Mediterranean Lentil Salad
Mediterranean lentil salad combines tender lentils, cucumber, tomatoes, herbs and feta with a lemon-olive oil dressing for meal prep.
Ingredients
- 1 cup dry brown or green lentils 190 g, rinsed
- 3 cups water 720 ml
- 1 cup diced cucumber 120 g
- 1 cup cherry tomatoes 150 g, halved
- 1/4 red onion finely diced
- 1/2 cup crumbled feta 75 g
- 1/4 cup chopped parsley
- 2 tbsp chopped mint optional
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Add lentils and water to a saucepan and bring to a boil.
- Reduce heat and simmer until lentils are tender but still hold their shape, about 18–25 minutes depending on variety.
- Drain well and cool to room temperature.
- Whisk olive oil, lemon juice, Dijon, oregano, salt and pepper.
- Combine lentils, cucumber, tomatoes, red onion, feta, parsley and mint.
- Toss with dressing and serve at room temperature or chilled.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.