Mediterranean Lentil Salad - Bravabod
Recipes

Mediterranean Lentil Salad

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 15" (w/ pre-cooked lentils)

This lentil salad highlights the savory flavors of the Mediterranean in a very easy to prepare recipe. We're talking olives, sun-dried tomatoes, red onion, and salty feta cheese. It's delicious. It tastes even better the next day, as the flavors marinate in the simple vinaigrette. Perfect for weekday meal prepping.

How To MakeDiet Type: Classic

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Best by 4-5 days


Shopping List
  • 1 1/2 cups cooked french, green, or beluga lentils (see notes)
  • 1/4 raw red onion, finely diced
  • 1/4 cup feta cheese, crumbled
  • 4 oil-packed sun-dried tomatoes, chopped
  • 3 tablespoons pitted kalamata olives, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon good balsamic viengar
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • pepper, to taste

Instructions
  1. Step 1: If preparing the lentils yourself, do so now. 1 cup of dry lentils should yield between 2 to 3 cups cooked. Avoid overcooking the lentils. They should be tender, but hold their shape in the salad. Let the lentils cool before moving onto the next step.
  2. Step 2: Add all ingredients to a large bowl and stir to combine thoroughly. The feta pieces should be well incorporated into the salad. If preparing this ahead of time, do not skip adding the liquid ingredients - it marinates the flavors and tastes even better over time.
  3. Serve: Enjoy as is, or over a bowl of greens and/or rice.

Recipe Notes

I like to use pre-steamed french lentils (Trader Joe's sells them too). They're convenient and taste great here.

Nutrition

This lentil salad highlights the savory flavors of the Mediterranean in a very easy to prepare recipe. We're talking olives, sun-dried tomatoes, red onion, and nut-based cheese. It's delicious. It tastes even better the next day, as the flavors marinate in the simple vinaigrette. Perfect for weekday meal prepping.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 4-5 days


Shopping List
  • 1 1/2 cups cooked french, green, or beluga lentils (note 1)
  • 1/4 raw red onion, finely diced
  • 1/4 cup plant-based feta cheese (note 2)
  • 4 oil-packed sun-dried tomatoes, chopped
  • 3 tablespoons pitted kalamata olives, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon good balsamic viengar
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • pepper, to taste

Instructions
  1. Step 1: If preparing the lentils yourself, do so now. 1 cup of dry lentils should yield between 2 to 3 cups cooked. Avoid overcooking the lentils. They should be tender, but hold their shape in the salad. Let the lentils cool before moving onto the next step.
  2. Step 2: Add all ingredients to a large bowl and stir to combine thoroughly. The feta pieces should be well incorporated into the salad. If preparing this ahead of time, do not skip adding the liquid ingredients - as it marinates the flavors and tastes even better over time.
  3. Serve: Enjoy as is, or over a bowl of greens and/or rice.

Recipe Notes

Note 1: I like to use pre-steamed french lentils (Trader Joe's sells them too). They're convenient and taste great here.

Note 2: For the feta, use the unbaked recipe instructions. The soft texture is great here, and the 'cheese' will be ready in minutes.

Note 3: Every 4 sun-dried tomatoes is equal to about 1/4 cup.

Nutrition

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Mediterranean Lentil Salad

PT15M 1 1/2 cups cooked french, green, or beluga lentils (see notes) 1/4 raw red onion, finely diced 1/4 cup feta cheese, crumbled 4 oil-packed sun-dried tomatoes, chopped 3 tablespoons pitted kalamata olives, chopped 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon good balsamic viengar 2 garlic cloves, minced 1/2 teaspoon dried oregano 1/4 teaspoon salt pepper, to taste Gluten Free Vegan 3 Servings Ingredients:

3 Servings

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