Mediterranean Lentil Salad with Feta and Mint
A Greek-inspired vegetarian lentil salad with feta and fresh herbs in a lemony oregano dressing.
Equipment
- Knife and cutting board
- liquid measuring cup or a 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 unit red bell pepper diced
- 1 cup cherry tomatoes quartered
- 1 cup cucumber diced
- ⅓ cup red onion minced
- ⅓ cup walnuts chopped (optional)
- ⅓ cup kalamata olives chopped (optional)
- ¼ cup fresh parsley chopped
- 2 tablespoons mint leaves torn
- 2 tablespoons fresh dill torn
- 1 cup feta cheese crumbled
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.
Nutrition
Serving: 1cupCalories: 317kcal
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