Description
A refreshing and healthy Mediterranean Lentil Salad combining tender cooked lentils with fresh vegetables, Kalamata olives, and tangy feta cheese, dressed in a zesty lemon-oregano vinaigrette. This quick and easy salad is perfect as a light lunch or a flavorful side dish.
Ingredients
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
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked lentils, diced cucumber, halved cherry tomatoes, finely chopped red onion, and sliced Kalamata olives until evenly blended.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until the dressing is emulsified and flavorful.
- Toss Salad with Dressing: Pour the dressing over the lentil and vegetable mixture, tossing thoroughly to ensure all components are well coated with the dressing.
- Add Feta and Serve: Sprinkle the crumbled feta cheese over the salad and serve it chilled or at room temperature, according to preference.
Notes
- For best results, use lentils that have been cooked and cooled beforehand.
- This salad keeps well in the refrigerator for up to 2 days.
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- Add fresh herbs like parsley or mint for extra flavor.
- Adjust salt and pepper to taste, especially if using salted feta or olives.
