Ingredients

This Mediterranean lentil salad is packed with fresh ingredients that deliver both exceptional flavor and nutritional value.
LENTILS AND VEGETABLES
1 cup green or brown lentils
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red or yellow bell pepper, diced
1 small red onion, finely chopped
½ cup chopped fresh parsley
¼ cup Kalamata olives Amanida,pitted and halved
Crumbled feta cheese (optional)
DRESSING
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
Salt and black pepper, to taste

Method

This step-by-step guide will help you prepare a delicious Mediterranean lentil salad that's sure to impress everyone.
STEP 1: COOK THE LENTILS
In a medium saucepan, combine the lentils with water. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for about 20–25 minutes, or until tender but still holding their shape. Drain any excess water and allow the lentils to cool.
STEP 2: PREPARE THE VEGETABLES
In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion. Their vibrant colors make the salad even more inviting.
STEP 3: ADD THE LENTILS
Once the lentils have cooled, gently fold them into the bowl with the vegetables, along with the chopped parsley and Kalamata olives. This combination creates a delicious contrast of flavors and textures.
STEP 4: PREPARE THE DRESSING
In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Mix well until the dressing is fully emulsified.
STEP 5: DRESS THE SALAD
Pour the dressing over the salad and gently toss to coat all the ingredients evenly. If desired, sprinkle crumbled feta cheese on top for an extra layer of flavor.
STEP 6: CHILL AND SERVE
Refrigerate the salad for at least 30 minutes to allow the flavors to develop. Serve chilled and enjoy its fresh, vibrant Mediterranean character.