Lentil salad picture

Lentil Salad


  • 1/4 C Extra Virgin Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • Juice of 1/2 Lemon
  • 1 tsp Dijon Mustard
  • 1 tsp Sea Salt
  • 1 1/1 C cooked, drained, and cooled green or brown lentils
  • 1 C Cherry Tomatoes, halved
  • 1 C Sliced Cucumbers
  • 1 C diced Red or Yellow Bell Peppers
  • 1/2 C Kalamata Olives, halved
  • 1 small Red Onion, thinly sliced
  • 1/2 C crumbled soft cheese, such as Feta
  • 1/4 C Italian Parsley, chopped


  1. To make dressing, in a small bowl whisk together olive oil, vinegar, lemon juice, mustard, oregano, and salt. Set Aside. (Note: May separate and need whisked gently before adding to salad.)
  2. In large bowl, arrange the cooked lentils, tomatoes, cucumbers, peppers, olive, onions, cheese, and parsley.
  3. Dress with the desired amount of vinaigrette. Cover and refrigerate or enjoy!