Description
This salad is a celebration of color, texture, and bold flavor. Earthy lentils meet juicy tomatoes, crisp cucumber, briny olives, and creamy feta—all tied together with a citrusy dressing that makes every bite pop. It’s protein-packed, refreshing, and perfect for any season.
Ingredients
Salad
1 cup dry lentils (green, brown, or black)
4 cups water
1 bay leaf
1 medium cucumber, diced
½ small red onion, thinly sliced
1½ cups cherry tomatoes, halved
½ cup Kalamata olives, halved
½ cup roasted red peppers, diced
½ cup feta cheese, crumbled
2 tsp dried oregano
2 tbsp fresh mint, minced
Citrus Dressing
2 tbsp orange juice (fresh)
2 tbsp lemon juice (fresh)
1 tbsp Dijon mustard
1 tbsp honey or agave
¼ cup extra virgin olive oil
Salt & pepper to taste
Instructions
Rinse lentils, then cook with water and bay leaf. Simmer 18–25 mins until tender, not mushy. Drain and cool in the fridge.
Once cooled, combine lentils with cucumber, onion, tomatoes, olives, peppers, feta, oregano, and mint.
In a small bowl, whisk dressing ingredients, drizzling in oil slowly to emulsify.
Pour dressing over salad and toss gently. Season as needed.
Chill until ready to serve.
Notes
Hearty yet fresh, this lentil salad is the perfect dish to make ahead and enjoy all week long.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 290 per serving
- Sugar: 5g per serving
- Fat: 15g per serving
- Saturated Fat: 4g per serving
- Carbohydrates: 27g per serving
- Fiber: 9g per serving
- Protein: 13g per serving