Simple Mediterranean Lentil Salad
Jan 17, 2026Ingredients
Lentils
-
1–1½ cups dry lentils (green or brown)
-
Water
-
Salt
-
1 bay leaf
-
2 garlic cloves (optional)
Vegetables
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½–1 zucchini, cut into bite-sized chunks
(or eggplant, cauliflower, broccoli, etc.) -
½ tbsp olive oil
-
Salt
Raw & Fresh
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1 red bell pepper, finely chopped (brunoise)
-
2–3 small tomatoes, finely chopped
-
1 small red onion or a few shallots, finely chopped
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1 sour apple, finely chopped
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1 large handful baby greens (chickweed, spinach, arugula), finely chopped
Dressing
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Cooked garlic from lentils (if used)
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3–4 tbsp vinegar (red wine or apple cider)
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2 tbsp olive oil
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Salt & black pepper
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1 tbsp dried oregano (generous)
To Finish
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~½ cup almond feta (homemade)
(recipe linked on the blog / feed)
Method
-
Cook the lentils
Bring a pot of well-salted water to a boil.
Add lentils, bay leaf, and garlic if using.
Cook until tender but holding their shape — not mushy.
Drain and rinse briefly under cold water. Set aside. -
Cook the vegetables
Heat a pan over medium-high heat.
Add olive oil and zucchini with a pinch of salt.
Stir-fry until lightly charred and just tender.
Set aside to cool slightly. -
Prep the raw ingredients
Finely chop the bell pepper, tomatoes, onion/shallots, apple, and greens.
Everything should be small and even. -
Make the dressing
If you used garlic, squeeze it out of its skin into a large mixing bowl.
Smash with salt and pepper.
Add vinegar, olive oil, and oregano. Mix well. -
Assemble
Add lentils to the bowl and toss to coat with the dressing.
Fold in the cooked vegetables, chopped raw vegetables, and greens.
Add almond feta and mix gently. -
Serve
Taste and adjust seasoning if needed.
Eat immediately, or let it sit for a bit if you want the flavors to mingle.
To Serve
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As is, at room temperature
-
Or spooned into romaine lettuce boats for a lighter, hands-on version
Simple, flexible, and deeply satisfying.
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