Description
A fresh and flavorful Mediterranean Lentil Salad combining cooked lentils with crisp cucumbers, juicy cherry tomatoes, tangy olives, and creamy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect as a light meal or side dish, this salad highlights vibrant Mediterranean flavors and is quick to prepare, served chilled or at room temperature.
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
- 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, ensuring an even distribution of all components.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss Salad: Pour the dressing over the lentil and vegetable mixture, then gently toss everything together until all ingredients are evenly coated with the dressing.
- Add Feta and Serve: Sprinkle the crumbled feta cheese over the top of the salad. Serve the salad chilled or at room temperature for optimal flavor and freshness.
Notes
- Use cooked lentils that are tender but not mushy for best texture.
- Feel free to substitute red onion with green onions or shallots if preferred.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, omit the feta cheese or use a vegan cheese alternative.
- Add fresh herbs like parsley or mint for extra aroma and flavor.
