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mediterranean lentil salad

Mediterranean Lentil Salad

When you're craving a vibrant, healthy, and incredibly satisfying meal, look no further than this Mediterranean lentil salad. This recipe offers a delightful combination of fresh flavors and hearty textures, making it the perfect dish for a light lunch, a substantial side, or a wholesome vegetarian main course.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1.5 cups brown or green lentils rinsed and picked over
  • 4 cups vegetable broth or water
  • 1 red onion finely diced
  • 1 cup cherry tomatoes halved or quartered
  • 1 cucumber seeded and diced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped (optional, but highly recommended)
  • 1/4 cup crumbled feta cheese omit for vegan option
  • 1/4 cup toasted slivered almonds or walnuts for garnish (optional)
For the Dressing
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook the Lentils: In a medium saucepan, combine the rinsed lentils with the vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid. Transfer the cooked lentils to a large mixing bowl and let them cool slightly.
    1.5 cups brown or green lentils, 4 cups vegetable broth or water
  2. Prepare the Vegetables: While the lentils are cooking, prepare your vegetables. Finely dice the red onion, halve or quarter the cherry tomatoes, dice the cucumber (removing the seeds if it's a large or watery cucumber), and halve the Kalamata olives. Chop the fresh parsley and mint (if using).
    1 red onion, 1 cup cherry tomatoes, 1 cucumber, 1/2 cup Kalamata olives, 1/4 cup fresh parsley, 1/4 cup fresh mint
  3. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Season generously with salt and freshly ground black pepper to your liking. Taste and adjust the seasoning as needed.
    1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, Salt and freshly ground black pepper
  4. Combine the Salad: Once the lentils have cooled slightly, add the diced red onion, cherry tomatoes, cucumber, Kalamata olives, chopped parsley, and chopped mint (if using) to the bowl with the lentils.
    1.5 cups brown or green lentils, 1 red onion, 1 cup cherry tomatoes, 1 cucumber, 1/2 cup Kalamata olives, 1/4 cup fresh parsley, 1/4 cup fresh mint
  5. Dress the Salad: Pour the prepared dressing over the lentil mixture. Toss gently to ensure all ingredients are evenly coated.
    1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, Salt and freshly ground black pepper
  6. Add Feta and Nuts (Optional): Gently fold in the crumbled feta cheese. If you’re using toasted slivered almonds or walnuts, set them aside for garnish just before serving.
    1/4 cup crumbled feta cheese, 1/4 cup toasted slivered almonds or walnuts
  7. Chill (Optional but Recommended): For the best flavor, cover the salad and refrigerate for at least 15-30 minutes to allow the flavors to meld. This step is optional if you're short on time.
  8. Serve: Serve the Mediterranean lentil salad chilled or at room temperature. Garnish with toasted nuts if desired.
    1/4 cup toasted slivered almonds or walnuts

Notes

This salad is a fantastic make-ahead dish and leftovers store well in the refrigerator for up to 3-4 days. It's best served chilled or at room temperature.