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Mediterranean Lentil Salad - illustrative image

Mediterranean Lentil Salad

A fresh no-cook lentil salad with crunchy vegetables, feta, herbs, and lemon dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
Standing time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 304
Ingredients Method Notes

Ingredients
  

  • 2 cans 15 oz / 425 g each lentils, drained and rinsed
  • 1 English cucumber diced
  • 1 pint 300 g cherry tomatoes, halved
  • 1/2 small red onion finely diced
  • 1/3 cup 50 g crumbled feta
  • 1/4 cup 15 g chopped parsley
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Whisk olive oil, lemon juice, mustard, oregano, salt, and pepper in a large bowl.
  2. Add lentils, cucumber, tomatoes, red onion, feta, and parsley. Toss gently.
  3. Let the salad stand for 5 minutes, then taste and adjust the lemon or seasoning before serving.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Timing: no cooking is required when using the drained, already cooked canned lentils listed. Allow 15 minutes of preparation and 5 minutes of standing time, for 20 minutes total. Preparing dried lentils separately adds cooking and cooling time.