Description

This vibrant Mediterranean Lentil Salad features tender-crisp sautéed vegetables, hearty lentils, briny Kalamata olives, and creamy feta, all tossed in a bright lemon-herb dressing. A satisfying and flavorful dish perfect for a wholesome lunch or light dinner, capturing the essence of Mediterranean flavors.

Ingredients

Scale

For the Sautéed Vegetables:

1 Tbsp + 1 tsp extra-virgin olive oil (≈20 ml)
⅔ medium red bell pepper (≈100 g, cored, seeded, diced)
5.3 oz ≈150 g fresh green beans, trimmed, cut into 1-inch pieces
⅔ cup red onion (finely diced (≈100 g))
⅛ tsp kosher salt
⅛ tsp freshly ground black pepper

For the Lemon-Herb Dressing:

2 Tbsp + 2 tsp extra-virgin olive oil (≈40 ml)
2 Tbsp fresh lemon juice
3½ Tbsp ≈10 g fresh dill, finely chopped
1⅓ tsp Dijon mustard
¼ tsp dried oregano
⅛ tsp ground cumin
⅛ tsp kosher salt
⅛ tsp freshly ground black pepper

For the Salad Assembly:

2 cups cooked brown/green lentils (from 1 × 19-oz/540-ml can, drained ≈330 g, rinsed; or from ≈1 cup dry, cooked and cooled)
⅓ cup pitted Kalamata olives (roughly chopped (≈45 g))
½ cup crumbled feta (≈70 g, divided)

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Instructions

Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add bell pepper, green beans, and red onion; cook, stirring occasionally, 8–10 minutes until tender-crisp. Season with salt and pepper, transfer to a bowl, and let cool 5 minutes.
Make the dressing: In a medium bowl whisk olive oil, lemon juice, dill, Dijon, oregano, cumin, salt, and pepper until emulsified.
Assemble: In a large bowl add lentils, the slightly cooled vegetables, olives, and about ⅔ of the feta. Pour in the dressing and toss gently to coat.
Serve: Portion and top with the remaining feta. Serve warm, at room temperature, or chilled.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reviving Leftovers: If the salad seems a bit dry after refrigeration, refresh it with a small drizzle of extra-virgin olive oil or a squeeze of fresh lemon juice before serving.
Lentil Preparation: If cooking lentils from scratch, ensure they are cooked until tender but still hold their shape. Allow them to cool before adding to the salad.

Nutrition Facts (approx. 1.2 cups): Calories: 350 kcal | Total Fat: 22 g | Total Carbs: 29.4 g (Fiber: 10.5 g, Sugars: 5.4 g) | Protein: 13.1 g

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 350