Ingredients
- 1 cup cooked lentils
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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In a large bowl, combine cooked lentils, cucumber, cherry tomatoes, red onion, and olives.
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In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
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Pour the dressing over the lentil mixture and toss until well coated.
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Sprinkle with crumbled feta and serve chilled or at room temperature.
Notes
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Protein Boost: Add grilled chicken, tuna, or chickpeas to turn this into a main dish.
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Make Ahead: This salad stores well and tastes even better after marinating in the fridge.
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Vegan Option: Omit the feta or use a plant-based cheese alternative.
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Add Greens: Spinach, arugula, or mixed greens make great additions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Meal Prep
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
