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Easy Mediterranean Lentil Salad with Zesty Lemon Vinaigrette

Close-up of a vibrant lentil salad featuring brown lentils, cherry tomatoes, cucumber, red onion, and feta cheese.

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Make this fresh, protein-packed lentil salad for a quick, healthy lunch or a satisfying side dish. It features vibrant vegetables and a simple lemon dressing, perfect for meal preparation.

Ingredients

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  • 2 cups cooked green lentils (or canned, rinsed and drained)
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped red onion
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • For the Vinaigrette:
  • 1/4 cup extra virgin 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. If using dry lentils, cook them according to package directions until tender but still firm. Drain well and let them cool slightly.
  2. 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. Whisk until emulsified.
  3. In a large bowl, combine the cooked lentils, cucumber, cherry tomatoes, red onion, parsley, and mint.
  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 the salad and adjust seasoning if necessary. You can serve this immediately or chill it for 30 minutes to allow the flavors to meld. This salad is excellent for meal planning and tastes great the next day.

Notes

  • For a vegan version, omit the feta cheese or substitute with a vegan alternative.
  • This salad works well with black (Beluga) lentils if you prefer a firmer texture.
  • If you are looking for alternatives to traditional meal planning, this salad is a great make-ahead option.
  • This recipe pairs well with a crisp white wine.

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