Mediterranean Lentil Salad Delight (Print Version)
# Ingredients:
01 -
1 cup uncooked green lentils
02 -
1 large English or Persian cucumber, diced
03 -
1 red onion, diced
04 -
Flat leaf parsley, chopped
05 -
A handful of cherry tomatoes, halved
06 -
A handful of Kalamata olives, chopped
07 -
1/3 cup crumbled feta cheese
08 -
1 tablespoon extra virgin olive oil
09 -
1 tablespoon red wine vinegar
10 -
Juice of one fresh lemon
11 -
2 teaspoons Dijon mustard
12 -
1 teaspoon honey
13 -
1 teaspoon dried oregano
14 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Rinse the lentils under cold water and add them to a saucepan with three cups of water. Bring to a boil, reduce the heat, and let it simmer until tender, approximately 20 minutes.
02 -
While the lentils are cooking, chop the cucumber, red onion, cherry tomatoes, and parsley. Halve the Kalamata olives.
03 -
Once the lentils are cooked, drain the excess water and allow them to cool.
04 -
Transfer the cooled lentils to a large bowl. Add the cucumber, red onion, tomatoes, parsley, and olives. Crumble the feta cheese over the top.
05 -
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and dried oregano.
06 -
Pour the dressing over the salad and toss everything together. Season with salt and freshly ground black pepper to taste.
# Notes:
01 -
Green or French lentils are best as they hold their shape well. Use fresh vegetables and herbs for the best flavor and texture. Prepare the dressing separately and toss it into the salad just before serving.
02 -
Serve the salad at room temperature. If refrigerated, remove it a few minutes before serving for optimal flavor.