Description
A refreshing and nutritious Mediterranean Lentil Salad featuring cooked lentils combined with crisp cucumber, juicy tomato, and sharp red onion, all dressed in a zesty olive oil and lemon juice dressing. Perfect as a light lunch or a flavorful side dish, this vegan salad is easy to prepare and packed with protein and fiber.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups cooked lentils
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1/4 cup red onion, finely chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Ensure that the lentils are cooked and cooled. Dice the cucumber and tomato into bite-sized pieces and finely chop the red onion to add a fresh crunch to the salad.
- Mix Ingredients: In a large bowl, combine the cooked lentils, diced cucumber, tomato, and chopped red onion. Toss gently to distribute the ingredients evenly.
- Add Dressing: Drizzle the olive oil and fresh lemon juice over the lentil mixture. Season with salt and freshly ground black pepper to taste.
- Toss Salad: Toss all ingredients thoroughly until the salad is well coated with the dressing and flavors are evenly mixed.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become refreshingly cool.
- Serve: Serve chilled as a light lunch or side dish, perfect for warm weather or Mediterranean-inspired meals.
Notes
- Use brown or green lentils for best texture as they hold their shape well.
- For additional flavor, consider adding fresh herbs like parsley or mint.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust lemon juice and olive oil quantities to taste for preferred tanginess and richness.
