Mediterranean Lentil Salad with Lemon Dill Dressing
This Mediterranean Lentil Salad is a rainbow of taste and health benefits, featuring hearty lentils, fresh veggies, and a zesty lemon dill dressing.
Ingredients
Scale
- 1 cupdried green or brown lentils
- 3 cupswater or vegetable broth
- 1 cupcherry tomatoes, halved
- 1medium cucumber, chopped
- 1/2 cupKalamata olives, halved
- 1/3 cupred onion, finely chopped
- 3/4 cupfeta cheese, crumbled
- 2 tablespoonsfresh dill, chopped
- Salt and black pepper to taste
- 1/4 cupextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 tablespoonDijon mustard
- 1garlic clove, finely minced
- 2 tablespoonsfresh dill, finely chopped
- 1/2 teaspoonmaple syrup or honey
Instructions
- Start by rinsing the dried lentils under cold water to remove any debris or impurities that they may have collected. In a medium saucepan, combine the rinsed lentils with either water or vegetable broth. Bring the combination to a boil, then reduce the heat and let it simmer for about 20 to 25 minutes or until the lentils are fork-tender but not mushy. Once cooked, drain the lentils and set them aside to cool.
- While your lentils are cooling, take this time to chop your fresh vegetables. Begin with the cucumber—remove the skin for a smoother texture if you prefer. Halve the cherry tomatoes, slice the red onion finely, and halve the Kalamata olives. Crumble the feta cheese finely. This preparation will allow for an even distribution of flavors throughout your salad.
- In a small bowl, combine the extra virgin olive oil, fresh lemon juice, and lemon zest. Add the Dijon mustard, minced garlic, chopped dill, and maple syrup or honey to balance the acidity of the dressing. Whisk all the ingredients together until emulsified and smooth. Adjust the seasoning with salt and pepper according to your taste preferences.
- In a large mixing bowl, combine the cooled lentils, chopped cucumber, tomatoes, olives, onion, feta, and a handful of chopped dill. Gently pour the prepared dressing over the salad and toss everything together with care. Ensure that all ingredients are well-coated without breaking apart the lentils or feta.
- To allow the flavors to meld beautifully, let your salad sit for about 15 to 30 minutes. This resting period is crucial as it allows the dressing to penetrate the ingredients, enhancing the overall taste.
- Once rested, serve your Mediterranean Lentil Salad at a cool or room temperature—whichever you prefer. You can also garnish it with additional dill or a sprinkle of lemon zest for that extra touch of flavor and presentation.
Notes
Adjust the amount of dill and lemon in the dressing to suit your taste, as some may prefer a punchier lemon flavor.
Nutrition
- Calories: 350 kcal
- Protein: 15 g