Description
A protein-rich, plant-based salad with earthy lentils, crisp cucumbers, briny olives, and creamy feta, tied together by a tangy mustard-honey dressing. Gluten-free and endlessly versatile.
Ingredients
1 cup dried green or brown lentils
2 cups water (for cooking lentils)
1 English cucumber, diced
1/2 red onion, thinly sliced
1 cup Kalamata olives, pitted
1 cup crumbled feta cheese
1/4 cup extra virgin olive oil
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp sea salt
Fresh parsley or dill for garnish
1 chili flake (optional)
Instructions
Rinse lentils and cook in 2 cups water for 15-20 minutes until tender. Drain and let cool.
Dice cucumber and mix with red onion, Kalamata olives, and cooled lentils in a large bowl.
Whisk olive oil, honey, Dijon mustard, lemon juice, oregano, salt, and chili flake (if using) for the dressing.
Pour dressing over the salad and gently toss to combine.
Fold in crumbled feta cheese just before serving.
Garnish with fresh herbs and serve chilled or at room temperature.
Notes
Lentils can be cooked in advance and refrigerated for 3 days.
Substitute black beluga lentils for a chewier texture.
Marinate vegetables in the dressing for 1 hour to deepen flavors.
Store in an airtight container in the fridge for up to 4 days.
Add cherry tomatoes or bell peppers for extra color and hydration.