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Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
Tender brown lentils mingle with sweet cherry tomatoes, crisp cucumber, briny olives, and creamy feta, all brightened by a tangy red-wine vinaigrette that balances sharp shallot and garlic with a whisper of honey.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 271
- Protein
- 11g
- Carbs
- 25g
- Fat
- 15g
- Fiber
- 8g
- Sugar
- 5g
- Sodium
- 476mg
Ingredients
- 3 cups cooked brown lentils (see Tip)
- 1 pint multicolored cherry tomatoes, halved
- 1 1/2 cups chopped English cucumber
- 1/2 cup coarsely chopped pitted Kalamata olives
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 3 tablespoons red-wine vinegar
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon minced garlic
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil
Instructions
- 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.