Mediterranean Lentil Salad
This flavorful salad is a quick healthy side dish, or even a meal. It's good the day you make it, but even better the day after, making it a great make ahead dish!
Servings: 8
Ingredients
- 1 cup lentils
- 8 cups water
- 2 cups cucumbers, large dice
- 2 cups cherry tomatoes, halved
- ½ cup red onion, large dice
- ½ cup chopped parsley
- ¾ cup feta
Greek vinaigrette
- ½ cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 2 teaspoons dijon mustard
- ¼ teaspoon ground black pepper to taste also
- 1 tablespoon honey
- ½ teaspoon salt this is to taste. if you need more, add it
Instructions
- Rinse lentils well with cool water. Add lentils to a medium saucepan and pour in the water and ½ teaspoons salt.
- Cook until tender, but not mushy. You want them to hold their shape in the salad. Add more water if you need to during the cooking process.
- Once they are tender, drain and rinse with cool water. Set aside while you prep the rest.
- Combine all your chopped veggies in a bowl. Then once the lentils are cooled, add them in as well.
- Now, combine all ingredients for the dressing. Mix well and taste. If you need to, based on taste preferences, you can add more honey, or if you like it a little more salty, add in a little more salt.
- That is it! It's done!
- This will hold well in the fridge for up to 4-5 days. I do suggest if you are holding it longer than 5 days, to hold off on the dressing and cheese. It is much better this way!
- Now, sit back and enjoy. You deserve it!