Mediterranean Lentil Salad
Updated: Apr 28
This healthy, satisfying Mediterranean lentil salad recipe loaded with fresh herbs, fresh vegetables, and a zingy dressing. It is the ultimate power bowl! It's loaded with nutrition, easy to make, and it's even better the next day!
1 1/2 cups cooked, drained lentils – (French green or brown, or beluga work)
1 cup cherry tomatoes, finely chopped
1 cup finely chopped cucumbers
1/2 cup kalamata olives, halved
2 spring onions finely sliced
A mixture of fresh parsley, dill and mint
1/2 cup crumbled feta
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Juice of 1/4 lemon
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Sprinkle of garlic powder
Salt & pepper to taste
To make the dressing, in a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, mustard, oregano, garlic powder, salt and pepper. I like to pop everything in a jar and give it a good shake.
In a large salad bowl, arrange the cooked lentils, tomatoes, cucumbers, herbs, spring onions and olives.
Dress with desired amount of vinaigrette. Cover and pop in the fridge or enjoy right away.
Vegetables: The sky is the limit with the vegetables you pair with the lentils in this easy lentil salad. Try adding red and yellow peppers for some colour, roasted peppers or artichokes are also a great addition.
If you are not a fan of olives sundried tomatoes also work really well.
Feta Cheese: I added feta cheese to this salad. You could also use goat cheese or skip it all together.
Fresh Herbs: Fresh herbs brighten up any salad. Try your favourite combination of fresh herbs.
What kind of lentils are best for lentil salad?There are several different lentil varieties. For salad, it is best to use a firm variety such as green lentils or black lentils--that can hold their shape after cooking.