Description
A refreshing and nutritious Lentil Salad that combines tender lentils with fresh cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese, all tossed in a zesty lemon and mustard dressing. Perfect as a light lunch or a hearty side dish.
Ingredients
Scale
Lentils
- 2 cans (15 oz each) lentils (green, black, or brown) or 3 cups cooked lentils or 1 cup dried lentils boiled in 4 cups water with 1 tsp salt
Vegetables & Cheese
- 2 cups cherry tomatoes (½ pound), quartered
- 1½ cups cucumber (1 medium), diced
- ½ red onion, thinly sliced or diced
- ⅓ cup Kalamata or Taggiasche olives
- 3½ ounces feta cheese or non-dairy feta, crumbled
- 3 tbsp parsley, chopped (or substitute 1 tsp dried oregano)
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard (can substitute American mustard)
- 1 clove garlic, grated
- ½ tsp cumin (optional)
- 1 tsp salt, or more to taste
- ⅛ tsp black pepper
Instructions
- Prepare Lentils: If using canned lentils, drain and rinse two 15 oz cans and add them to a large bowl. If using dried lentils, rinse 1 cup of dried lentils and simmer gently in 4 cups water with 1 tsp salt until tender, then drain and add to the large bowl.
- Make the Salad: To the large bowl containing the lentils, add quartered cherry tomatoes, diced cucumber, thinly sliced or diced red onion, olives, crumbled feta cheese, and chopped parsley. Toss gently to combine.
- Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic, cumin (if using), salt, and black pepper until well emulsified.
- Toss and Serve: Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust salt or seasoning if needed. Serve immediately or chill briefly for enhanced flavors.
Notes
- This salad can be made vegan by substituting feta cheese with a non-dairy alternative or omitting it completely.
- Using canned lentils saves time, but freshly cooked lentils enhance flavor and texture.
- The cumin in the dressing is optional but adds a warm, earthy note to the salad.
- Feel free to add other fresh herbs like mint or basil for a different twist.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg
