Description
A refreshing summer salad with crisp cucumbers, juicy cherry tomatoes, tender lentils, and fresh herbs, tossed in a zesty lemon-vinegar dressing and topped with salty vegan feta.
Ingredients
2 cups cooked French green lentils
2 medium cucumbers, peeled and chopped
1½ cups cherry tomatoes, halved
½ small red onion, thinly sliced
3 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
3 tablespoons extra virgin olive oil
¼ cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
½ cup vegan feta cheese, crumbled
Salt and pepper, to taste
Instructions
- Rinse lentils and remove any debris. Cook in water until tender, about 15 minutes. Drain and rinse with cold water.
- While lentils cook, chop cucumbers, halve tomatoes, slice onion, and finely chop herbs.
- In a small bowl, whisk together lemon juice, vinegar, and olive oil.
- In a large mixing bowl, combine cooked lentils, cucumbers, tomatoes, onion, parsley, and mint.
- Pour dressing over the salad and toss well to combine.
- Add vegan feta, season with salt and pepper, and toss gently.
- Serve immediately or chill until ready to eat.
Notes
- Brown lentils can be used instead of French green lentils, though they will be softer.
- Add diced bell peppers or radishes for extra crunch.
- Swap mint for fresh basil for a Mediterranean twist.
- If not vegan, regular feta or goat cheese works well.
- Add avocado just before serving for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (except lentils)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
