Mediterranean Lentil Salad
A bright, filling salad made with lentils, fresh vegetables, and a simple lemon dressing, perfect for summer lunch or part of a mezze spread.
Ingredients
Lentils and Vegetables
- 1 cup green or brown lentils Brown are milder; green hold shape better.
- 2 cups water Use low-sodium vegetable broth for extra flavor.
- 1 cucumber, diced English or Persian cucumbers reduce seeding.
- 1 bell pepper, diced Any color.
- 1 small red onion, diced Soak briefly if you prefer a milder bite.
- 1 cup cherry tomatoes, halved
- 1/3 cup fresh parsley, chopped Mint or dill are good substitutions.
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice About 1 lemon.
- Salt and freshly ground black pepper to taste
Optional Topping
Instructions
Preparation
- Rinse the lentils well under cold running water and pick out any debris.
- Combine rinsed lentils and 2 cups water (or broth) in a medium pot. Bring to a boil, then lower to a simmer. Cook for 20–25 minutes until tender but not falling apart. Taste to check doneness.
- Drain the lentils and spread them on a tray or bowl to cool to room temperature (cooling prevents wilting the veg).
Mixing Ingredients
- In a large bowl, add the cooled lentils, diced cucumber, bell pepper, red onion, halved cherry tomatoes, and chopped parsley. Toss to combine.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and several grinds of black pepper. Adjust seasoning as needed.
- Pour the dressing over the salad and toss gently so everything is coated.
Serving
- If using, crumble feta over the top and serve immediately, or chill for an hour to let flavors meld. Serve cold or at room temperature.
Notes
This salad is adaptable; try swapping lemon for apple cider vinegar or adding a teaspoon of Dijon for a sharper dressing. For a creamier salad, stir in a spoonful of Greek yogurt or tahini to the dressing.