Description

This vibrant Lentil Salad is a refreshing and healthy dish perfect for a make-ahead lunch or a nutritious side. It features tender French green lentils combined with crisp cucumbers, sweet yellow grape tomatoes, crunchy radishes, and hearty kale, all tossed in a zesty lemon and garlic dressing. Finished with tangy feta cheese, briny olives, and fresh herbs, this salad offers a delightful balance of flavors and textures that keep well for up to 4 days in the fridge.

Ingredients

Dressing

¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
3 garlic cloves, grated
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning or za'atar
1 teaspoon sea salt
¼ teaspoon ground cumin
Freshly ground black pepper, to taste

Salad

2½ cups cooked French green lentils (from 1 cup uncooked lentils)
3 Persian cucumbers, thinly sliced into half-moons
¾ cup yellow grape tomatoes, halved
½ cup diced red onion
4 lacinato kale leaves, stems removed, leaves torn
4 red radishes, thinly sliced
Heaping ½ cup crumbled feta cheese
Heaping ½ cup green olives, pitted and halved
¼ cup chopped fresh parsley
¼ cup fresh mint leaves

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Instructions

Make the dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, Dijon mustard, Italian seasoning, sea salt, ground cumin, and several grinds of black pepper until fully combined and emulsified.
Assemble the salad: To the bowl with the dressing, add the cooked French green lentils, thinly sliced cucumbers, halved yellow grape tomatoes, diced red onion, torn kale leaves, thinly sliced radishes, crumbled feta cheese, and pitted green olives. Toss everything gently but thoroughly to coat all ingredients evenly with the dressing.
Add fresh herbs: Fold in the chopped fresh parsley and fresh mint leaves, tossing the salad once more to distribute the herbs evenly throughout.
Season and serve: Taste the salad and adjust seasoning as needed with additional salt, pepper, or lemon juice. Serve immediately or refrigerate for up to 4 days; the flavors meld beautifully over time.

Notes

This salad keeps well in the refrigerator for up to 4 days, making it an excellent make-ahead option.
French green lentils hold their shape well, so they are preferred for this recipe.
Feel free to substitute Italian seasoning with za'atar for a slightly different flavor profile.
To save time, cook lentils ahead of time and refrigerate until ready to assemble.
For a vegan version, omit feta cheese or replace with a plant-based alternative.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean