Vibrant Mediterranean Lentil Salad with Lemon-Herb Dressing
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.
Servings 4
Calories 350kcal
Equipment
- Large frying pan or skillet
- Medium mixing bowl (for dressing)
- Large mixing bowl (for salad)
- Ingredients
Ingredients
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
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.
- Calories: 350 kcal
- Protein: 13.1 g
- Fat: 22 g
- Carbohydrates: 29.4 g
- Fiber: 10.5 g
- Sugar: 5.4 g