Description
A refreshing and flavorful Mediterranean Lentil Salad featuring tender green lentils, crisp cucumbers, sweet tomatoes, savory peppers, tangy kalamata olives, and creamy feta cheese, all tossed in a simple olive oil and red wine vinegar dressing seasoned with oregano.
Ingredients
Scale
Lentils
- 3/4 cup green lentils, rinsed
- 2 cups water (for cooking lentils)
Vegetables & Olives
- 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
- Large handful little tomatoes (grape or cherry), cut into halves
- 1 red bell pepper, chopped
- 1/2 green bell pepper, diced
- 2 tablespoons red onion, chopped
- Handful kalamata olives, pitted
Cheese
- 3.5 ounces cubed feta cheese (preferably packed in oil & herbs)
Seasoning & Dressing
- 1/2 teaspoon dried oregano (or more to taste)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- Cook the lentils: Rinse the lentils and add them to a medium pot with 2 cups of water. Bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook uncovered for 30-40 minutes until lentils are tender but not mushy.
- Prep other ingredients: While the lentils are cooking, slice the cucumbers, halve the tomatoes, chop the bell peppers, dice the red onion, and pit the kalamata olives. Add all these chopped vegetables and olives into a medium salad bowl.
- Drain lentils: Once lentils are cooked, drain them and rinse with cool water to stop cooking and cool them down. Drain again thoroughly and add the lentils to the salad bowl with the vegetables.
- Add the dressing and seasonings: Sprinkle dried oregano over the salad, then drizzle with red wine vinegar and olive oil. Season generously with salt and pepper to taste. Toss all ingredients together gently to coat evenly.
- Serve or chill: The salad can be served immediately or refrigerated to chill before serving. It keeps well in the fridge for several days, making it a perfect make-ahead dish.
Notes
- Do not overcook lentils; they should hold shape without being mushy for best texture.
- Feta packed in oil and herbs adds extra flavor but use your preferred type.
- Adjust olive oil and vinegar quantities as per your taste preferences.
- This salad can be enjoyed as a light main dish or a side salad.
- Refrigerate leftovers in an airtight container for up to 3 days.
