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Easy Mediterranean Lentil Salad with Lemon Vinaigrette

A close-up of a vibrant lentil salad mixed with halved cherry tomatoes, chopped cucumber, and red onion.
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Make this fresh, colorful, and protein-packed lentil salad. It is quick to prepare and perfect for a healthy lunch or meal prep.

Ingredients

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  • 1 cup green or brown lentils, rinsed
  • 3 cups water or vegetable broth
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh parsley, chopped
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Combine the rinsed lentils and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer until lentils are tender but not mushy, about 20-25 minutes. Drain any excess liquid and let the lentils cool slightly.
  2. While the lentils cook, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and oregano. Season with salt and pepper.
  3. In a large bowl, combine the cooled lentils, cucumber, cherry tomatoes, red onion, and parsley.
  4. Pour the vinaigrette over the lentil mixture. Toss gently to coat all ingredients evenly.
  5. If using, fold in the crumbled feta cheese.
  6. Serve immediately, or chill for 30 minutes to allow flavors to meld. This salad tastes great made ahead for meal prep.

Notes

  • For a vegan option, omit the feta cheese or substitute with a vegan alternative.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for meal prep.
  • If you prefer a different flavor profile, substitute the lemon juice with red wine vinegar for a tangier taste.

Nutrition

Find it online: https://dishicious.com/easy-lentil-salad-mediterranean-recipe/