Name: Mediterranean Lentil Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
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; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste

Description

This Mediterranean Lentil Salad is a vibrant, nutritious dish combining tender lentils with fresh cucumber, cherry tomatoes, red onion, and Kalamata olives. Tossed in a tangy lemon-olive oil dressing and topped with crumbled feta cheese, it offers a perfect balance of flavors and textures. Ideal for a quick lunch or a light dinner, this salad can be 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 Ingredients

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, add the cooked lentils, diced cucumber, halved cherry tomatoes, finely chopped red onion, and sliced Kalamata olives. Mix them gently to distribute the ingredients evenly.
Prepare Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until well blended to create a flavorful dressing.
Toss Salad with Dressing: Pour the prepared dressing over the lentil and vegetable mixture, then toss thoroughly to ensure every component is coated with the dressing.
Add Feta and Serve: Sprinkle crumbled feta cheese on top of the salad and serve chilled or at room temperature according to your preference for a refreshing and satisfying dish.

Notes

Use brown or green lentils for the best texture—avoid red lentils as they tend to become mushy.
For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
If you don’t have Kalamata olives, black olives can be used as a substitute.
Cook lentils ahead of time and store them chilled to speed up salad preparation.
The salad can be refrigerated for up to 2 days; dress just before serving to keep ingredients fresh.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean