Ingredients
Scale
- 2 cans lentils (15 oz each)
- 2 cups cherry tomatoes (quartered)
- 1 cup bell pepper (diced)
- 1½ cups cucumber (diced)
- ½ red onion (thinly sliced)
- ⅓ cup Kalamata olives
- 4 ounces feta cheese (or non-dairy feta)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste + black pepper)
Instructions
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper.
- Drain and rinse the lentils, then add them to the dressing, gently mixing to coat. Set aside to marinate.
- Chop the cherry tomatoes, cucumber, red onion, and bell pepper. Add all chopped vegetables and Kalamata olives to the bowl with lentils and toss to combine.
- Crumble feta cheese into the salad and gently mix. Serve immediately or refrigerate to blend flavors.
Notes
This salad has great versatility; feel free to customize according to your preferences. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, healthy, Greek, lentils, vegetarian, quick meal