Yield: Serve 6

Mediterranean Lentil Salad

A hearty and flavorful cold lentil salad with Greek and Mediterranean flavors. This vegetarian or vegan lentil salad is a great summer dinner or lunch to make on meal prep days.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • juice of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1 1/2 cups cooked, drained, and cooled French green or brown lentils
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced Persian cucumbers
  • 1 cup diced red or yellow bell peppers
  • 1/2 cup kalamata olives, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled soft cheese such as Feta (I use a non-dairy cheese from Treeline, Kite Hill, or Heidi Ho)
  • 1/4 cup Italian parsley, chopped

Instructions

  1. To make the dressing, in a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, mustard, oregano, and salt. Set aside. Note, the vinaigrette will probably separate and need whisking again before dressing.
  2. In a large salad bowl, arrange the cooked lentils, tomatoes, cucumbers, bell pepper, olives, onions, cheese, and parsley.
  3. Dress with desired amount of vinaigrette. Cover and refrigerate, or enjoy right away.

Notes

Nutrition information is approximate and calculated by a third party site. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again.

Nutrition Information:

Yield:

6

Serving Size:

1/6 recipe
Amount Per Serving: Calories: 196Carbohydrates: 15gFiber: 5gProtein: 7g
 

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