American•healthy
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.
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- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked brown lentils (see Tip)
- 1 pint multicolored cherry tomatoes, halved
- 1.5 cups chopped English cucumber
- 0.5 cup coarsely chopped pitted Kalamata olives
- 0.5 cup thinly sliced red onion
- 0.5 cup crumbled feta cheese
- 0.5 teaspoon salt, divided
- 0.5 teaspoon ground pepper, divided
- 3 tablespoons red-wine vinegar
- 1 tablespoon finely chopped shallot
- 0.5 teaspoon minced garlic
- 0.5 teaspoon honey
- 0.25 cup extra-virgin olive oil
Instructions
- 1
Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.
- 2
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.