Mediterranean Lentil Salad with Lemon Dill Dressing
A vibrant and refreshing salad featuring earthy lentils, crisp cucumbers, and a zesty lemon dill dressing, perfect for summer meals and gatherings.
Ingrédients
Salad Base
- 1 cup cooked lentils Make sure lentils are al dente.
- 1 medium cucumber, diced Cube into bite-sized pieces.
- 2 medium tomatoes, diced Select ripe tomatoes for best flavor.
- 1/2 cup feta cheese, crumbled Can be replaced with vegan cheese for a dairy-free option.
- 1/2 cup olives, pitted and sliced Kalamata olives are recommended.
- 1/4 cup red onion, finely chopped Use in moderation to enhance flavor.
Dressing
- 1/4 cup olive oil Extra virgin is preferred for enhanced flavor.
- 2 tablespoons lemon juice Freshly squeezed for the best taste.
- 1 tablespoon fresh dill, chopped Can substitute other herbs if desired.
- to taste salt and pepper Adjust based on personal preference.
Instructions
Preparation
- Gather all ingredients and chop fresh produce.
- If needed, rinse cooked lentils and let them cool.
Cooking
- Cook lentils according to package instructions (20-25 minutes) if not using pre-cooked.
- Once cooked, allow lentils to cool before mixing.
Mixing
- In a large bowl, combine lentils, cucumber, tomatoes, feta, olives, and red onion.
Dress & Chill
- Whisk together olive oil, lemon juice, dill, salt, and pepper in a separate bowl.
- Pour dressing over salad and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Serve the salad chilled or at room temperature.
Notes
For a vegan version, omit feta or use a plant-based alternative. Rinsing olives can reduce saltiness for those controlling sodium intake.