Greek Lentil Olive Salad

Bursting with Mediterranean flavors, this Greek Lentil Olive Salad is a wholesome and vibrant dish that combines tender lentils, crisp English cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy feta cheese. Infused with a zesty dressing made from olive oil, red wine vinegar, lemon juice, garlic, and oregano, this salad embodies the perfect balance of fresh and tangy. Packed with protein, fiber, and heart-healthy ingredients, it's a fantastic option for a light lunch, a side dish, or even a main course. Quick to prepare in just 40 minutes, this salad is a make-ahead dream as the flavors only deepen when it chills. Serve it as a Mediterranean-inspired addition to your table for a satisfying, gluten-free meal that will impress any crowd.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup dried green or brown lentils
• 4 cups water
• 1 piece bay leaf
• 1 medium, diced English cucumber
• 1.5 cups, halved cherry tomatoes
• 0.5 medium, thinly sliced red onion
• 0.5 cup, pitted and halved kalamata olives
• 0.5 cup, crumbled feta cheese
• 0.25 cup, chopped parsley
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 clove, minced garlic
• 1 teaspoon dried oregano
• 0.5 teaspoon or to taste salt
• 0.25 teaspoon or to taste black pepper

Directions

Step 1

Rinse the lentils under cold water and pick out any debris or stones.

Step 2

In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil, then reduce the heat to low. Simmer for 20-25 minutes, or until the lentils are tender but not mushy.

Step 3

Drain the cooked lentils and discard the bay leaf. Allow the lentils to cool to room temperature.

Step 4

In a large mixing bowl, combine the diced cucumber, cherry tomatoes, sliced red onion, kalamata olives, crumbled feta, and chopped parsley.

Step 5

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.

Step 6

Add the cooled lentils to the vegetable mixture and pour the dressing over the top. Gently toss everything together until well combined.

Step 7

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 8

Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1910.1 grams (1910.1g)

Amount per serving	% Daily Value*
Calories	1695

Total Fat 91.10g	117%
Saturated Fat 20.70g	103%
Polyunsaturated Fat 4.50g
Cholesterol 67mg	22%
Sodium 3531mg	154%
Total Carbohydrate 161.40g	59%
Dietary Fiber 34.80g	124%
Total Sugars 16.00g
Protein 66.80g	134%

Vitamin D 12IU	60%
Calcium 762mg	59%
Iron 20mg	113%
Potassium 2410mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 15.4%

Carbs: 37.3%