Greek Lentil Olive Salad
Bursting with Mediterranean flavors, this Greek Lentil Olive Salad is a wholesome and vibrant dish that combines tender lentils, crisp English cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy feta cheese. Infused with a zesty dressing made from olive oil, red wine vinegar, lemon juice, garlic, and oregano, this salad embodies the perfect balance of fresh and tangy. Packed with protein, fiber, and heart-healthy ingredients, it's a fantastic option for a light lunch, a side dish, or even a main course. Quick to prepare in just 40 minutes, this salad is a make-ahead dream as the flavors only deepen when it chills. Serve it as a Mediterranean-inspired addition to your table for a satisfying, gluten-free meal that will impress any crowd.
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Recipe Information
Ingredients
- 1 cup dried green or brown lentils
- 4 cups water
- 1 piece bay leaf
- 1 medium, diced English cucumber
- 1.5 cups, halved cherry tomatoes
- 0.5 medium, thinly sliced red onion
- 0.5 cup, pitted and halved kalamata olives
- 0.5 cup, crumbled feta cheese
- 0.25 cup, chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 clove, minced garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon or to taste salt
- 0.25 teaspoon or to taste black pepper
Instructions
Rinse the lentils under cold water and pick out any debris or stones.
In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil, then reduce the heat to low. Simmer for 20-25 minutes, or until the lentils are tender but not mushy.
Drain the cooked lentils and discard the bay leaf. Allow the lentils to cool to room temperature.
In a large mixing bowl, combine the diced cucumber, cherry tomatoes, sliced red onion, kalamata olives, crumbled feta, and chopped parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Add the cooled lentils to the vegetable mixture and pour the dressing over the top. Gently toss everything together until well combined.
Taste and adjust seasoning with additional salt or pepper, if needed.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 16.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 762 mg | 59% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2410 mg | 51% | |
*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.
