Mediterranean Lentil Salad with Feta and Mint
A Greek-inspired vegetarian lentil salad with feta, mint, and fresh veggies tossed in lemony oregano dressing.
Equipment
- Knife and cutting board
- liquid measuring cup or small mixing bowl
- large mixing bowl
Ingredients
Lemon Oregano Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard any prepared mustard sauce, such as Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dry oregano
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Lentil Salad
- 2 ½ cups cooked brown lentils see note
- 1 red bell pepper diced
- 1 cup quarter cherry tomatoes
- 1 cup diced cucumber
- ⅓ cup minced red onion
- ⅓ cup chopped walnuts optional
- ⅓ cup chopped kalamata olives optional
- ¼ cup chopped fresh parsley
- 2 tablespoons torn mint leaves
- 2 tablespoons torn fresh dill
- 1 cup crumbled feta cheese
Instructions
Prepare Lemon Oregano Dressing
- Whisk olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until evenly mixed. Set aside.
Prepare Lentil Salad
- Stir cooked lentils, bell pepper, tomatoes, cucumber, red onion, walnuts (if using), olives (if using), parsley, mint, and dill.
- Pour dressing over lentil mixture and stir until evenly coated.
- Add feta cheese and gently toss until evenly mixed.
Notes
Prepare dressing up to 2 weeks in advance. Prepare lentil salad up to 5 days in advance. Store lentil salad in an airtight container and refrigerate for up to 5 days. Best fresh but can freeze for up to 3 months.
Nutrition
Serving: 1portionCalories: 317kcal
Tried this recipe?Let us know how it was!