Description
A fresh and healthy Greek Lentil Salad packed with protein, fiber, and vibrant vegetables.
Ingredients
- 2 cans lentils (15 oz / 400 g each, or 3 cups cooked brown or green lentils)
- 2 cups cherry tomatoes (quartered)
- 1 cup bell pepper (green or yellow, diced)
- 1½ cups cucumber (diced)
- ½ red onion (thinly sliced)
- ⅓ cup Kalamata olives
- 4 ounces feta cheese (or non-dairy feta)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste + black pepper)
Instructions
- Make the Dressing: In a large mixing bowl, combine 4 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of dried oregano, and ½ teaspoon of salt along with black pepper. Whisk well until mixed.
- Marinate the Lentils: Add 2 cans of lentils that have been drained and rinsed to the bowl. Make sure to shake off as much water as possible. Set the lentils aside to marinate while you prepare the vegetables.
- Chop and add Veggies: Chop 2 cups of cherry tomatoes, 1½ cups of cucumber, ½ red onion, ⅓ cup of Kalamata olives, and 1 cup of bell pepper. Add these chopped veggies to the bowl with the marinated lentils. Toss everything together until well combined.
- Serve with Feta: Crumble in 4 ounces of feta cheese into the salad and give it a final toss. You can transfer the salad to a serving bowl or platter. It can be served immediately, or you can cover it and refrigerate to let the flavors meld even more.
Notes
Rinse canned lentils well to remove excess sodium. For enhanced flavor, let the salad sit for a few hours or overnight before serving. Customize with additional ingredients like spinach or avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek