Description
A delightful salad that balances flavor and nutrition, packed with vibrant vegetables and hearty lentils.
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard (any prepared mustard sauce, such as Dijon)
- 1 clove garlic, minced
- 1 teaspoon dry oregano
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
- 2 1/2 cups cooked brown lentils
- 1 red bell pepper, diced
- 1 cup quartered cherry tomatoes
- 1 cup diced cucumber
- 1/3 cup minced red onion
- 1/3 cup chopped walnuts (optional)
- 1/3 cup chopped kalamata olives (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons torn mint leaves
- 2 tablespoons torn fresh dill
- 1 cup crumbled feta cheese
Instructions
- Prepare the Lemon Oregano Dressing: In a small bowl, whisk together olive oil, lemon juice, mustard, minced garlic, dry oregano, salt, and pepper until well combined. Set the dressing aside to allow the flavors to meld.
- Mix the Lentil Salad: In a large mixing bowl, combine the cooked brown lentils, diced red bell pepper, quartered cherry tomatoes, diced cucumber, minced red onion, and the optional walnuts and olives if using.
- Add Fresh Herbs: Gently stir in the chopped parsley, mint leaves, and dill to add freshness and flavor to the salad.
- Combine with Dressing: Pour the prepared dressing over the lentil mixture and stir well to ensure everything is evenly coated.
- Finish with Feta: Gently fold in the crumbled feta cheese, being careful not to break it down too much.
- Serve or Store: This salad can be served immediately or stored in the refrigerator for up to 5 days.
Notes
For best flavor, use fresh ingredients. Optionally, add cooked chicken, chickpeas, or tuna for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean