Mediterranean Lentil Salad

A fresh, hearty salad made with tender lentils, cucumber, tomatoes, red onion, Kalamata olives, parsley, feta, and a bright lemon-olive oil dressing.

Ingredients

For the Salad

• 1 cup dry green or brown lentils
• 3 cups water
• 1 large cucumber, diced
• 1½ cups cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup Kalamata olives, sliced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• ½ cup crumbled feta cheese
• ½ bell pepper, diced (optional)

For the Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cumin (optional)

Instructions

1. Cook the lentils: Rinse the lentils well. Place them in a saucepan with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until tender but still holding their shape.
2. Drain the lentils thoroughly and allow them to cool. Rinsing them briefly with cold water can help stop the cooking process.
3. Prepare the vegetables: In a large bowl, combine the cucumber, tomatoes, red onion, Kalamata olives, parsley, mint, and bell pepper.
4. Make the dressing: Whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, pepper, and cumin until well combined.
5. Combine: Add the cooled lentils to the vegetables. Pour the dressing over everything and gently toss so the lentils don’t become mashed.
6. Add feta: Fold in the crumbled feta cheese.
7. Chill: Let the salad rest in the refrigerator for 30–60 minutes before serving. This allows the lentils to absorb the dressing and the flavors to develop.

Serving Suggestions

Serve chilled or at room temperature as a light lunch, side dish, or meal-prep salad. It pairs especially well with grilled chicken, fish, pita bread, or hummus.

Storage: Keep covered in the refrigerator for up to 3–4 days.