Name: Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
Total time: 15 min
Ingredients: 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

Lentil Salad with Feta, Tomatoes, Cucumbers & Olives

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This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.

Pam Lolley

Published on April 21, 2021

Lentil Salad with Feta, Tomatoes, Cucumbers & Olives — Photo: Jennifer Causey

Active Time:

15 mins

Total Time:

15 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

3 cups cooked brown lentils (see Tip)
1 pint multicolored cherry tomatoes, halved
1 ½ cups chopped English cucumber
½ cup coarsely chopped pitted Kalamata olives
½ cup thinly sliced red onion
½ cup crumbled feta cheese
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
½ teaspoon minced garlic
½ teaspoon honey
¼ cup extra-virgin olive oil

Directions

Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.
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.

To make ahead

Cover and refrigerate for up to 5 days.

Tip

To cook lentils: Rinse 1 cup dry brown lentils. Place the lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain well and spread evenly on a rimmed baking sheet. Refrigerate until cool, about 25 minutes.

Nutrition Facts (per serving)

271	Calories
15g	Fat
25g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 271
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 8g	29%
Total Sugars 5g
Protein 11g	22%
Total Fat 15g	19%
Saturated Fat 3g	15%
Cholesterol 8mg	3%
Vitamin A 490IU	10%
Sodium 476mg	21%
Potassium 528mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.