Description
This Lentil Salad Mediterranean style is a protein-rich, refreshing dish made with tender lentils, crunchy vegetables, and a vibrant lemon dressing. Perfect for meal prep, light lunches, or a flavorful side. Naturally vegan, gluten-free, and packed with nutrients.
Ingredients
Scale
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For the Salad:
- 1 cup dried lentils, cooked & cooled
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ cup bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
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For the Lemon Dressing:
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp black pepper
Instructions
- Cook the Lentils: Rinse and cook lentils according to package instructions. Drain and cool.
- Chop the Vegetables: Dice cucumber, bell pepper, red onion, and tomatoes. Slice the olives.
- Make the Dressing: Whisk together olive oil, lemon juice, garlic, salt, oregano, and black pepper.
- Assemble the Salad: Combine lentils, veggies, parsley, and feta (if using).
- Add Dressing & Toss: Pour the dressing over the salad and mix well.
- Let It Rest: Refrigerate for at least 30 minutes for the flavors to meld.
Notes
- For extra crunch, add toasted nuts or seeds.
- Chickpeas can be added for extra protein.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-cook (except for lentils)
- Cuisine: Mediterranean