Mediterranean Lentil Salad (Print Version)
# Ingredients:
→ Fresh Vegetables & Base
01 -
2 tablespoons premium extra-virgin olive oil
02 -
1 vibrant red bell pepper, chopped into small cubes
03 -
8 ounces fresh green beans, ends snipped and sliced into bite-sized pieces
04 -
1 cup sweet red onion, finely diced
05 -
1/4 teaspoon sea salt and freshly cracked black pepper
06 -
2 cans (15 oz each) of quality lentils, drained and rinsed well, or 3 cups freshly cooked brown or green lentils
07 -
3/4 cup authentic crumbled feta cheese, separated for layering
→ Bright Lemon-Herb Dressing
08 -
1/4 cup golden extra-virgin olive oil
09 -
3 tablespoons freshly squeezed lemon juice
10 -
2 teaspoons smooth Dijon mustard
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1/4 teaspoon aromatic ground cumin
12 -
1/4 teaspoon each of kosher salt and freshly ground black pepper
13 -
1/3 cup fresh dill fronds, finely minced, plus additional sprigs for finishing
# Instructions:
01 -
Warm the olive oil in your largest skillet over medium heat. When it shimmers, add the colorful bell pepper, crisp green beans, and sweet red onion. Let them dance in the pan for 7-9 minutes until they're beautifully tender and lightly caramelized. Season generously with salt and pepper, then transfer to a bowl and let them cool slightly while you prepare the dressing.
02 -
In a small mixing bowl, combine the olive oil, bright lemon juice, tangy Dijon mustard, warm cumin, salt, and pepper. Whisk everything together until it becomes beautifully emulsified and smooth. Fold in the fragrant fresh dill, creating a vibrant green-flecked dressing that smells like sunshine.
03 -
Place your lentils in a spacious serving bowl - they're the hearty foundation of this dish. Add the warm sautéed vegetables and pour over that gorgeous herb-laden dressing. Toss gently but thoroughly, then fold in half of the crumbled feta. Top with the remaining feta and a generous sprinkle of fresh dill. This salad is delicious served warm from the pan, chilled from the fridge, or at that perfect room temperature sweet spot.
# Notes:
01 -
This wholesome salad keeps beautifully in the refrigerator for up to 4 days, making it perfect for meal prep warriors and busy weeknight dinners.
02 -
To revive leftover salad, add a gentle drizzle of good olive oil and a squeeze of fresh lemon juice to bring back that just-made brightness.
03 -
This versatile dish works wonderfully as a satisfying main course for lunch or as an elegant side dish for dinner parties.