Prep Time: 20 minutes
Cook Time: 20–25 minutes (if cooking dried lentils)
Total Time: 40–45 minutes
Servings: 6

Ingredients

Salad

• 2 cups cooked green or brown lentils (about 1 cup dried)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced into half-moons
• ½ cup roasted red peppers, chopped
• ¼ cup red onion, thinly sliced
• ½ cup Kalamata olives
• ½ cup green olives
• ½ cup crumbled feta cheese
• ½ cup fresh parsley, chopped
• 1 tablespoon fresh oregano (optional)

Lemon Herb Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional)

---

Instructions

1. Cook the Lentils

• Rinse dried lentils thoroughly.
• Add to a saucepan with 3 cups water.
• Bring to a boil.
• Reduce heat and simmer 20–25 minutes until tender but not mushy.
• Drain well and cool completely.

2. Prepare Vegetables

Slice:

• Tomatoes
• Cucumber
• Red onion
• Roasted peppers
• Parsley

3. Make the Dressing

Whisk together:

• Olive oil
• Lemon juice
• Vinegar
• Dijon
• Garlic
• Oregano
• Salt
• Pepper

4. Assemble

In a large bowl combine:

• Lentils
• Tomatoes
• Cucumber
• Onion
• Peppers
• Parsley
• Olives

Pour dressing over everything.

Toss gently.

Top with feta cheese.

Serve immediately or chill for 30 minutes for even better flavor.

---

Nutrition (Approximate Per Serving)

• Calories: 285
• Protein: 13 g
• Carbohydrates: 25 g
• Fiber: 10 g
• Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 540 mg
• Potassium: 520 mg
• Iron: 4 mg
• Calcium: 140 mg
• Vitamin C: 35% DV

---

Nut Information

This recipe contains no nuts.

However, always check packaged ingredients (especially feta cheese, roasted peppers, and seasoning blends) for cross-contamination if serving someone with a tree nut or peanut allergy.

Naturally Nut-Free Ingredients

• Lentils
• Tomatoes
• Cucumbers
• Olives
• Parsley
• Lemon
• Olive oil
• Red onion
• Feta cheese

To Make Dairy-Free

• Omit feta.
• Replace with dairy-free feta or avocado.

Gluten-Free

Yes, all ingredients are naturally gluten-free. Confirm packaged ingredients are certified gluten-free if needed for someone with celiac disease.

Vegan

Skip the feta or use a plant-based feta alternative.

---

Storage

• Refrigerate in an airtight container for up to 4 days.
• The flavor improves after several hours.
• Do not freeze after adding fresh vegetables, as the texture will suffer.

---

Recipe Tips

• Use green or French lentils because they hold their shape best.
• Avoid overcooking the lentils to keep the salad from becoming mushy.
• Add feta just before serving for the best texture.
• Fresh lemon juice provides a brighter flavor than bottled.
• Chill the salad for at least 30 minutes before serving for the best taste.

---

Q&A

Q: Can I use canned lentils?
A: Yes. Drain and rinse two 15-ounce cans (about 3 cups), then pat dry before using.

Q: Which lentils work best?
A: Green, brown, or French (Puy) lentils are ideal because they stay firm. Red lentils are too soft for this salad.

Q: Can I make it ahead?
A: Yes. It can be prepared 1–2 days in advance. Add the feta just before serving for the freshest texture.

Q: Can I add protein?
A: Grilled chicken, shrimp, salmon, tuna, or chickpeas all pair well with this salad.

Q: Is it good for meal prep?
A: Yes. It stores well and often tastes even better the next day as the flavors meld.

Q: Can I add more vegetables?
A: Absolutely. Bell peppers, spinach, arugula, artichoke hearts, or avocado are great additions.

Q: Why did my lentils turn mushy?
A: They were likely overcooked. Simmer just until tender, then drain immediately and cool.

Q: Can I use another cheese?
A: Yes. Goat cheese or small mozzarella pearls are good alternatives to feta.

Q: How can I add crunch?
A: Toasted pumpkin seeds or sunflower seeds are good nut-free options. If there are no nut allergies, toasted walnuts, almonds, or pine nuts also work well.