Mediterranean Lentil Salad
Published: September 19, 2023
Ingredients
Salad
3 cups cooked brown lentils see Tip for cooking instructions
1 pint multicolored cherry tomatoes , halved
1.5 cups English cucumber , chopped
0.5 cup Kalamata olives , coarsely chopped, pitted
0.5 cup red onion , thinly sliced
0.5 cup crumbled feta cheese
0.25 teaspoon salt
0.25 teaspoon ground pepper
Dressing
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
0.5 teaspoon minced garlic
0.5 teaspoon honey
0.25 cup extra-virgin olive oil
Directions
- In a large bowl, combine the cooked brown lentils, halved cherry tomatoes, chopped cucumber, chopped Kalamata olives, thinly sliced red onion, crumbled feta cheese, and 1/4 teaspoon each of salt and pepper. Set aside.
- In a small bowl, whisk together the red-wine vinegar, finely chopped shallot, minced garlic, honey, and the remaining 1/4 teaspoon each of salt and pepper. Gradually whisk in the olive oil until the dressing is well combined.
- Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate.
Tip for Cooking Lentils:
Rinse 1 cup of dry brown lentils. Place them in a medium saucepan with 4 cups of water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until tender, about 20 to 25 minutes. Drain well and spread on a rimmed baking sheet. Refrigerate until cool, about 25 minutes.