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Easy Mediterranean Lentil Salad with Lemon Vinaigrette

Close-up of a vibrant lentil salad mixed with diced tomatoes, feta cheese, and fresh parsley.
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Make this fresh, protein-packed Mediterranean lentil salad. It is quick to prepare and perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 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 finely chopped red onion
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Combine 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.
  2. While lentils cook, prepare the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and oregano. Season with salt and pepper.
  3. In a large bowl, combine the cooked, slightly cooled lentils, cucumber, tomatoes, red onion, and parsley.
  4. Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  5. If using, gently fold in the crumbled feta cheese.
  6. Taste and adjust seasoning if needed. Serve immediately or chill for later meal prep.

Notes

  • For a vegan option, omit the feta cheese or substitute with a vegan alternative.
  • This salad tastes better after chilling for at least 30 minutes, allowing the flavors to meld.
  • Cooked lentils can be substituted with canned lentils (rinsed and drained) for a faster preparation time.

Nutrition

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