Mediterranean Lentil Salad - Fresh & Healthy Recipe
A vibrant and flavorful lentil salad perfect for a light lunch or side dish. Packed with fresh vegetables and herbs.
Equipment
- Medium saucepan For cooking the lentils
- Large bowl For mixing the salad
Ingredients
Lentils & Dressing
- 1 cup brown or green lentils rinsed
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
Vegetables & Herbs
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1 2 red onion thinly sliced
- 1 cup fresh parsley chopped
- 1 4 Kalamata olives pitted and halved
Instructions
- Cook lentils according to package directions until tender but not mushy.
- While lentils cook, prepare the vegetables: chop cucumber, tomatoes, red onion, and parsley.
- In a large bowl, whisk together olive oil, lemon juice, and oregano.
- Add the cooked lentils to the bowl with the dressing.
- Add the chopped vegetables and olives to the bowl and gently toss to combine.
- Season with salt and pepper to taste.
- Allow the salad to sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Feel free to add other vegetables like bell peppers or zucchini. For a richer flavor, use feta cheese.