Mediterranean Lentil Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 cup uncooked green lentils or 2 1/2 cups cooked
02 -
1 cup diced English or Persian cucumbers
03 -
1 cup cherry tomatoes, quartered
04 -
1/4 cup diced red onion
05 -
1/4 cup flat leaf parsley, chopped
06 -
1/4 cup kalamata olives, chopped
07 -
1/3 cup crumbled feta cheese
→ Vinaigrette
08 -
1 tablespoon olive oil
09 -
1 tablespoon red wine vinegar
10 -
1 tablespoon lemon juice
11 -
2 teaspoons dijon mustard
12 -
1 teaspoon honey
13 -
1 teaspoon dried oregano, crushed between palms
14 -
Kosher salt and fresh ground black pepper to taste
# Instructions:
01 -
Rinse dry lentils in a mesh strainer. Place in a medium saucepan with 3 cups of water and bring to a boil. Once boiling, cover with lid, reduce heat and simmer for 20 minutes or until tender but not mushy. Drain excess water and transfer to a serving bowl. Allow to cool while preparing remaining ingredients.
02 -
Whisk together all vinaigrette ingredients until well combined and set aside.
03 -
Add remaining salad ingredients to the cooled lentils along with the vinaigrette. Gently stir everything together until combined. Adjust seasoning to taste before serving.
# Notes:
01 -
This salad can be served immediately or refrigerated until ready to serve.