Description
A vibrant and refreshing Mediterranean Lentil Salad featuring cooked lentils mixed with fresh cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta. Tossed in a zesty lemon-oregano dressing, this salad is perfect as a light meal or a nutritious side dish, ready in just 10 minutes.
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 the 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 the dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until the dressing is well blended and emulsified.
- Toss the salad: Pour the dressing over the lentil mixture and gently toss the ingredients together until everything is evenly coated with the flavorful dressing.
- Add feta and serve: Sprinkle the crumbled feta cheese over the top and serve the salad chilled or at room temperature for a fresh and delicious Mediterranean experience.
Notes
- This salad can be prepared in advance and stored in the refrigerator for up to 2 days, allowing flavors to meld.
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
- Use freshly cooked lentils or canned lentils rinsed thoroughly to reduce sodium.
- Adjust lemon juice and seasoning according to taste preference.
- This salad pairs well with grilled meats or as a healthy standalone meal.
