Craving a meatless option? This Mediterranean Lentil Salad is easy to make and infused with flavour. Make up a batch in advance for a healthy lunch or dinner throughout the week! {Vegetarian & gluten-free}
Lately, I’ve been on a mega lentil kick. Every few months, I rediscover my love for lentils and their versatility.
Lentils are something that can be easily forgotten about when it comes to everyday meal prep, but sometimes I wonder why we don’t use them more often.
They can be used in so many different ways, like:
- In soup (try out this Lemon Lentil Soup)
- In curries like this Lentil & Sweet Potato Thai Curry
- In fudge, like this Vegan Chocolate Coconut Fudge
- In muffins, like these Sun-dried Tomato Lentil Veggie Cups
- In pasta dishes, like this Lentil Bolognese
- In salads…
Which brings us to our recipe for today!
This amazing Mediterranean Lentil Salad.
Once you try this salad, I swear you will be hooked on lentils for LIFE.
Why you need this Mediterranean Lentil Salad in your life
Whether you’re looking for a quick and healthy lunch or dinner or trying to incorporate more meatless meals into your week, this recipe is definitely worth incorporating into your weekly routine.
Why, you might ask?
Here are some of my top reasons!
- Takes only about 15 minutes to prepare
- Can last in the fridge for days
- Perfect for meal prep
- A tasty meatless option
- A real crowd pleaser
- A good source of fibre, protein, iron and healthy fats
- Great for barbecues, picnics, potlucks and entertaining
- Totally flavourful and mouthwatering
Are you convinced yet? ;)
If so, move on to the next step!
What you’ll need to Make this Mediterranean Lentil Salad
- Canned lentils
- Cucumber
- Grape tomatoes
- Red onion
- Fresh parsley
- Feta cheese
- Olive oil
- Lemon Juice
- Honey
- Garlic
- Salt
You basically just toss all of these ingredients together in a large bowl and it’s all ready to go!
What type of Lentils Should I Use?
For the purpose of this recipe, I went with the canned lentils.
For one, it makes this recipe so easy!
And we could all use a little more convenience in our lives, right?
Another reason why I recommend the canned variety for this recipe is the lentils keep their shape. Sometimes, I find when you cook lentils from scratch, they tend to get a little mushy and while that might be appropriate for other recipes, we don’t want no mush in this salad.
Just make sure that you give them a good rinse to remove some of that excess sodium before adding them to the salad.
If you’d like to make them from scratch, by all means, cook those lentils up. It really is a personal preference.
How long can you store this salad in the fridge?
I’ve made this lentil salad several times and because it made a fairly large quantity, we had to pace ourselves eating it over the course of a few days (which I’m totally not complaining about).
On day four, I finished up the last little bit for lunch and it was still really tasty.
Overall, it should be good in the fridge for up to five days.
In fact, the longer it sits in the dressing, the tastier it gets because all of these flavours infuse together.
It’s pretty amazing stuff.
Whether you’re a lentil lover or a complete lentil newbie, this Mediterranean Lentil Salad will not disappoint!
MORE DELICIOUS SALAD RECIPES:
- Lentil Pesto Pasta Salad
- Greek Cucumber Noodle Salad
- Chickpea Avocado Feta Salad
- Steak and Avocado Salad
- Greek Quinoa Salad
- Healthy Pasta Salad
Did you make this recipe? Scroll down to leave a rating and review!
Mediterranean Lentil Salad
Ingredients
For the salad:
- 2 19 fl. oz cans of lentils drained and rinsed
- 1 cucumber halved and sliced
- 1 pint cherry tomatoes halved
- 3/4 cup crumbled feta cheese
- 2 cups finely chopped fresh parsley
For the dressing:
- 2/3 cup extra virgin olive oil
- Juice of one lemon
- 1 tsp. honey
- 1 garlic clove minced
- 1/2 tsp. salt
Instructions
- Combine all of the ingredients for the salad in a large bowl.
- Mix the ingredients for the dressing in a small bowl. Pour desired amount over the salad and toss to combine.
- For optimal taste, allow to sit in fridge for at least half an hour to allow flavours to come together.
Nutrition
Adapted from PC Cooking School
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