Greek Lentil Salad With Lemon Dressing
Chock full of cucumbers, tomatoes, olives, feta and protein packed lentils and dressed with a lemony dressing, you will love the flavors and textures in this healthy salad!
Servings: 4 people
Calories: 393kcal
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- zest of one lemon
- 3 garlic cloves grated
- 1 teaspoon dijon mustard
- 1 teaspoon za'atar or Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon ground cumin optional
- freshly ground pepper
Salad
- 2 ½ cups cooked lentils from 1 cup uncooked
- 3 Persian cucumbers thinly sliced
- ¼ cup cherry tomatoes cut in half
- ½ cup arugula slightly chopped
- ½ cup feta cheese crumbled
- ¼ cup red onion chopped
- ½ cup hearts of palm thinly sliced
- ½ cup kalamata olives or green olives pitted and halved
- ¼ cup fresh parsley chopped
- ¼ cup fresh mint chopped
Instructions
- Make the dressing by whisking together the olive oil, lemon juice, lemon zest, garlic, dijon mustard, za'atar, salt, cumin, and pepper. Set aside.
- Assemble the salad by placing the lentils and vegetables into a bowl.
- Add the dressing and toss to combine.
- Add the herbs and toss again. Season to taste and serve.
Notes
Store in an airtight container for up to two days.
You can use any type of lentil in this recipe but red lentils or French lentils hold up the best. Personally? I buy the already cooked lentils at my grocery store so I can skip a step and get right to the salad!
Nutrition
Calories: 393kcal | Carbohydrates: 39g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 1086mg | Potassium: 1175mg | Fiber: 12g | Sugar: 9g | Vitamin A: 778IU | Vitamin C: 21mg | Calcium: 169mg | Iron: 6mg
