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Mediterranean Chopped Lentil Salad with Lemon Dressing

Bright, vibrant, and packed with nutrients, this Mediterranean salad features lentils, fresh herbs, and a zesty lemon dressing, perfect for meal prep and healthy eating.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup lentils, rinsed and drained Provides protein and a hearty base for the salad
  • 2 medium vine tomatoes, diced Fresh and juicy, they add sweetness and moisture
  • 1/2 cup flat-leaf parsley, chopped Offers a fresh flavor and vibrant color
  • 1/4 cup dill, chopped (or mint) Adds a distinctive taste
  • 2 stalks green onions, chopped Contributes a crunchy texture and mild onion flavor
For the Lemon Dressing
  • 1/4 cup extra virgin olive oil Enriches the salad with healthy fats
  • 2 tablespoons lemon juice For tanginess
  • 1 teaspoon lemon zest Intensifies the citrus flavor
  • 1 teaspoon mustard Adds depth to the dressing
  • 1 teaspoon honey Balances acidity with sweetness
  • 1 teaspoon dried oregano Infuses a fragrant note
  • 1/2 teaspoon salt Enhances flavors
  • 1/4 teaspoon black pepper Adds a mild kick

Method
 

Preparation
  1. In a large bowl, add extra virgin olive oil, lemon zest, lemon juice, mustard, honey, dried oregano, salt, and pepper. Whisk until smooth.
  2. Add the rinsed and well-drained lentils to the bowl. Gently stir until they are fully coated in the dressing.
  3. Finely chop flat-leaf parsley, dill (if using), and green onions. Dice the vine tomatoes into small pieces.
Mix and Serve
  1. Add the chopped vegetables to the lentils and gently toss. Taste and add more salt or pepper if needed.
  2. Serve with hummus and pita bread for a healthy Mediterranean dinner.

Notes

For best flavor, let the salad marinate for at least 30 minutes before serving. This salad is not ideal for freezing but can be made ahead and stored in the fridge for up to three days.