Description
Brighten your day with this refreshing Lentil Greek Salad featuring crisp cucumbers, juicy cherry tomatoes, and tender lentils, all drizzled with a zesty dill sauce. This vibrant dish is perfect for picnics, summer barbecues, or a light meal at home. Easy to prepare and packed with nutrients, it’s a delightful combination of flavors that will transport you straight to the Mediterranean.
Ingredients
Scale
- 1 cup green lentils
- 1 large cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ¼ cup fresh dill, chopped
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a pot, combine them with 3 cups of water and bring to a boil. Reduce heat to low and simmer uncovered for about 20 minutes until tender but not mushy.
- While the lentils cook, chop the cucumber, halve the cherry tomatoes, and finely dice the red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Once lentils are cooked and cooled slightly, combine them in a large bowl with chopped veggies. Drizzle dressing over everything generously.
- Fold in freshly chopped dill. Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg