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Mediterranean Lentil Salad

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This Mediterranean Lentil Salad is a fresh, hearty, and vibrant dish made with lentils, crisp vegetables, feta, and a zesty lemon-oregano dressing. It’s perfect as a main or side and ideal for meal prep or light lunches.

Ingredients

  • 1½ cups cooked green or brown lentils
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup Kalamata olives, sliced
  • For the dressing:
  • 3 tablespoons olive oil
  • 1½ tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives. Toss gently.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper.
  3. Pour the dressing over the salad and toss until everything is well coated.
  4. Let the salad sit for about 10 minutes before serving to allow the flavors to blend.

Notes

  • Add diced bell peppers or colorful cherry tomatoes for extra crunch and color.
  • Use chickpeas or grilled chicken for added protein.
  • Swap feta for a plant-based cheese for a vegan version.
  • Store in an airtight container in the fridge for up to 4 days.
  • Use canned lentils for convenience—just rinse and drain well.

Nutrition

Find it online: https://recipesbyliza.com/mediterranean-lentil-salad/