Description
A refreshing and nutritious salad that combines lentils, fresh vegetables, and a tangy lemon-Dijon dressing, perfect for quick meals and meal prep.
Ingredients
Salad Ingredients
- 2 cups cooked lentils (Canned is fine, just rinse well)
- 1 cup cherry tomatoes, halved (For crunch and juiciness)
- 1 cup cucumber, diced (Optional to seed if watery)
- 1/2 cup red onion, finely chopped (Or green onion for milder flavor)
- 1/4 cup parsley or dill, chopped (Use your favorite herb)
- 1/2 cup feta, crumbled (For salty flavor)
- 1/2 cup Kalamata olives, sliced (Enhances the Mediterranean flavor)
Dressing Ingredients
- 3 tablespoons olive oil (Base of the dressing)
- 2 tablespoons lemon juice (Freshly squeezed for best flavor)
- 1 to 2 teaspoons Dijon mustard (Creamy and sharp dressing)
- 1 clove garlic, grated (Optional, adds depth to the dressing)
- 1/2 teaspoon salt (Add more to taste)
- to taste black pepper (Freshly ground for flavor)
Optional Add-Ins
- 1 cup chickpeas (For added protein)
- 1 cup roasted peppers, chopped (For sweetness)
- 1 medium avocado, diced (Add right before serving for creaminess)
- 1 cup cooked quinoa or farro (Make it more filling)
Instructions
Preparation
- If using cooked lentils, let them cool for a few minutes. If using canned, rinse and drain well.
- Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and herbs.
- In a large bowl, add the lentils, chopped vegetables, herbs, olives, and feta.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, grated garlic, salt, and pepper until smooth.
- Taste and adjust seasoning as necessary.
Assembly
- Pour the dressing over the salad and toss to coat.
- Taste again and adjust salt or lemon as needed.
Notes
This salad is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 4 days. To maintain freshness, keep dressing separate until serving.
- Prep Time: 15 minutes
- Category: Lunch, Main Course, Salad
- Cuisine: Healthy, Mediterranean