Greek Cold Lentil Salad
Elevate your salad game with this vibrant and healthy Greek Cold Lentil Salad, a Mediterranean-inspired dish that's as nourishing as it is flavorful. Packed with protein-rich brown or green lentils, crisp cucumbers, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, this colorful salad is a celebration of fresh ingredients. Tossed in a zesty homemade dressing of extra virgin olive oil, lemon juice, garlic, and oregano, every bite bursts with bold Greek flavors. Perfect as a refreshing side dish or a light, vegetarian-friendly main meal, this quick and easy recipe is ready in under 40 minutes and can be prepped ahead for busy days. Refrigerate for a refreshing cold salad that's ideal for picnics, meal prep, or healthy lunches.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 4 cups Water
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese
- 0.25 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the lentils under cold water to remove any debris or dirt.
In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 15-20 minutes, or until the lentils are tender but still hold their shape.
Drain the cooked lentils and rinse under cold water to cool them down. Set aside to fully drain.
While the lentils are cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives. Set aside.
In a large mixing bowl, combine the cooled lentils, cucumber, cherry tomatoes, red onion, and olives.
Crumble the feta cheese into the bowl and add the chopped parsley.
Prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl.
Pour the dressing over the lentil mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a side dish or enjoy as a light main meal.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
