Description
A refreshing Mediterranean Lentil & Feta Salad that combines roasted cherry tomatoes, feta cheese, and a zesty dressing, perfect for a quick and healthy meal.
Ingredients
Scale
- 2 cups cooked green or brown lentils (or 1 cup dry cooked al dente)
- 250 g cherry tomatoes
- 150 g feta cheese, cut into cubes
- 1 small bunch parsley, finely chopped
- Lemon wedges (for serving)
- 1 tbsp olive oil (for roasting tomatoes)
- Salt & black pepper (to taste)
- 1/2 tsp dried oregano
- Optional: crushed chili flakes
- 4 tbsp extra virgin olive oil (for dressing)
- 1½ tbsp lemon juice
- 1 tbsp balsamic vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
Instructions
- Preheat oven to 200°C.
- Place tomatoes on a tray, drizzle with olive oil, oregano, salt & pepper. Roast for 12–15 minutes until blistered and juicy.
- Rinse lentils. Boil in salted water for 18–22 minutes, just until tender (not mushy). Drain and cool slightly.
- Whisk together olive oil, lemon juice, vinegar, mustard, garlic, salt, and pepper to prepare the dressing.
- Place warm lentils on a serving plate. Add roasted tomatoes. Scatter feta cubes all over. Sprinkle generously with chopped parsley. Drizzle with the dressing and add lemon wedges on the sides.
Notes
- For a spicier kick, add crushed chili flakes to the roasted tomatoes.
- Ensure lentils are cooked al dente for the best texture.
- This salad can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg