Description
A refreshing and healthy Mediterranean Lentil Salad combining cooked lentils, fresh vegetables, olives, and feta cheese tossed in a zesty lemon and oregano olive oil dressing. Perfect for a quick lunch or a light dinner, this salad is vibrant, nutritious, and easy to prepare.
Ingredients
Scale
Salad Ingredients
- 1 cup cooked lentils
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked lentils, diced cucumber, halved cherry tomatoes, finely chopped red onion, and sliced Kalamata olives to form the base of the salad.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss Salad with Dressing: Pour the prepared lemon-oregano dressing over the lentil and vegetable mixture and toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Add Feta and Serve: Sprinkle crumbled feta cheese on top of the dressed salad. Serve chilled or at room temperature, allowing the flavors to meld beautifully.
Notes
- Use green or brown lentils that hold their shape well when cooked to avoid mushiness.
- For a vegan option, omit the feta or use a plant-based cheese alternative.
- Prepare the lentils ahead of time to reduce overall salad preparation time.
- Adjust lemon juice and olive oil quantities based on your taste preference.
- This salad pairs well with warm pita bread or as a side to grilled meats or fish.
