lentil salad with feta tomatoes cucumbers and olives
Recipes
Lunch
Lentil Salad with Feta Tomatoes Cucumbers & Olives
This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.
Ingredients
- 3 cups cooked brown lentils (see tip)
- 1 pint multicolored cherry tomatoes, halved
- 1 ½ cups chopped english cucumber
- ½ cup coarsely chopped pitted kalamata olives
- ½ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons red-wine vinegar
- 1 tablespoon finely chopped shallot
- ½ teaspoon minced garlic
- ½ teaspoon honey
- ¼ cup extra-virgin olive oil
Directions
- Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.
- Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.
