Mediterranean Lentil Salad
A vibrant, protein-rich salad combining tender lentils, crisp vegetables, and tangy feta. Perk up your taste buds with bold Mediterranean flavors, perfect for summer or quick weeknight meals. Naturally vegetarian and gluten-free, adaptable for vegan diets.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Cold Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Ingredients
1 cup dried green lentils, rinsed
2 tablespoons olive oil
1 tablespoon apple cider vinegar (non-alcoholic substitute for red wine)
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/2 red onion, finely chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped Kalamata olives
3 tablespoons extra virgin olive oil, for finishing
Salt and pepper to taste
Instructions
Cook lentils in salted water until tender (15-20 minutes). Drain and let cool.
Whisk vinegar, olive oil, Dijon, garlic, and 1 tablespoon water in a bowl to make dressing.
Toss cooled lentils with dressing, then add tomatoes, cucumber, and onion. Refrigerate 15 minutes.
Before serving, gently fold in feta, parsley, olives, and an additional 3 tablespoons olive oil. Season with salt and pepper.
Notes
For vegan version, omit feta or use nutritional yeast.
Swap cherry tomatoes for grapefruit segments in winter.
Cherry tomatoes must be fresh, not canned.
Store in airtight container for up to 2 days.
Find it online: https://cookingwithramsay.com/mediterranean-lentil-salad/