Ingredients
For the Salad 🥗
- 1 cup dry lentils, rinsed & cooked 🥄
- 1 cucumber, diced 🥒
- 1 cup cherry tomatoes, halved 🍅
- ½ red onion, finely chopped 🧅
- ½ cup bell pepper, diced 🫑
- ½ cup crumbled feta cheese 🧀
- ¼ cup Kalamata olives, sliced 🫒
- ¼ cup fresh parsley, chopped 🌿
- 1 tbsp fresh mint, chopped 🌱 (optional, but adds a refreshing touch!)
For the Dressing 🍋
- 3 tbsp olive oil 🫒
- 2 tbsp lemon juice 🍋
- 1 tsp red wine vinegar 🍷
- 1 tsp Dijon mustard 🌿
- 1 clove garlic, minced 🧄
- ½ tsp oregano 🌿
- ½ tsp cumin 🌍 (adds warmth)
- Salt & black pepper, to taste 🧂
Execution
1
Cook the Lentils:
Rinse lentils and cook according to package instructions (about 15-20 minutes).
Drain, rinse with cold water, and let cool.
2
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, oregano, cumin, salt, and pepper until well combined.
3
Assemble the Salad:
In a large bowl, combine lentils, cucumber, tomatoes, red onion, bell pepper, olives, parsley, and mint. Pour the dressing over the salad and toss to coat evenly.
4
Serve & Enjoy!
Serve chilled or at room temperature. It pairs beautifully with warm pita bread or grilled chicken!
Additional tips
- Let the salad sit for 30 minutes before serving to allow the flavors to meld together beautifully!
