Mediterranean Lentil Salad (Print Version)
# Ingredients:
01 -
1 cup uncooked green lentils
02 -
1 large English or Persian cucumber, diced
03 -
1 red onion, diced
04 -
Flat leaf parsley, chopped
05 -
A handful of cherry tomatoes, halved
06 -
A handful of Kalamata olives, chopped
07 -
1/3 cup crumbled feta cheese
08 -
1 tablespoon extra virgin olive oil
09 -
1 tablespoon red wine vinegar
10 -
Juice of one fresh lemon
11 -
2 teaspoons Dijon mustard
12 -
1 teaspoon honey
13 -
1 teaspoon dried oregano
14 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Rinse the lentils under cold water and add them to a saucepan with three cups of water. Bring this to a boil, then reduce the heat and let it simmer until the lentils are tender, approximately 20 minutes.
02 -
While the lentils are cooking, chop the cucumber, red onion, cherry tomatoes, and parsley. Halve the Kalamata olives.
03 -
Once the lentils are cooked, drain the excess water and allow them to cool.
04 -
Transfer the cooled lentils to a large bowl. Add the cucumber, red onion, tomatoes, parsley, and olives. Crumble the feta cheese over the top.
05 -
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and dried oregano.
06 -
Pour the dressing over the salad and toss everything together. Season with salt and freshly ground black pepper to taste.
# Notes:
01 -
Use green or French lentils for the best texture as they hold their shape well during cooking.
02 -
Prepare the dressing separately and add it to the salad just before serving to maintain freshness.
03 -
Serve the salad at room temperature for the best flavor.