Mediterranean Lentil Salad with Olive Oil
Fresh, vibrant, and full of flavor, this Mediterranean Lentil Salad with Olive Oil is a healthy dish you’ll want on repeat! Packed with protein-rich lentils, crisp vegetables, and a light olive oil dressing, this salad is both nourishing and satisfying. Perfect for meal prep, quick lunches, or a refreshing side dish, it’s a simple recipe that brings bold Mediterranean flavors to your table.
Ingredients
- For the Salad:
- 1 cup green or brown lentils, rinsed and drained
- 2 cups water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- 1/4 cup crumbled feta cheese (optional for garnish)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Rinse the lentils under cold water until water runs clear.
- In a medium saucepan, combine lentils and water (or broth) and bring to a boil.
- Reduce heat to a simmer and cook for 18–20 minutes, or until lentils are tender but not mushy.
- Drain any excess water and let the lentils cool to room temperature.
- While lentils are cooking, chop the vegetables and herbs.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, combine cooled lentils, chopped vegetables, olives, and herbs.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Optional: Sprinkle crumbled feta on top before serving.