Description
A bright, zesty lentil salad tossed with creamy feta, crisp cucumbers, tomatoes, and fresh herbs. Perfect for summer lunches, picnics, or meal prep.
Ingredients
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1 cup dry green or brown lentils
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1 small cucumber, diced
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1 cup cherry tomatoes, halved
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½ small red onion, finely chopped
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½ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tbsp fresh mint, chopped (optional)
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1 garlic clove, minced
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3 tbsp extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tsp Dijon mustard
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½ tsp salt
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¼ tsp black pepper
Instructions
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Cook lentils in water for 18–22 mins until tender, then drain and cool.
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Dice veggies and soak onion (optional).
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Whisk lemon juice, olive oil, mustard, garlic, salt, and pepper into a dressing.
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Combine lentils, veggies, and dressing in a bowl.
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Fold in parsley, mint, and feta.
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Let sit 10 mins. Taste and adjust seasoning.
Notes
- For extra flavor, let it sit longer before serving.
- Use canned lentils for a faster version.
- Vegan option: omit feta or use a plant-based alternative.
- Keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiled (lentils), Tossed
- Cuisine: Mediterranean