Lentil, Feta, and Cherry Tomato Salad
Description
Earthy brown lentils, sweet, juicy cherry tomatoes, and creamy feta cheese pieces come together in this colorful and revitalizing salad. This protein-rich dish, tossed with fresh herbs and a zesty lemon-olive oil dressing, is perfect as a light lunch, a filling side dish, or a meal-prep favorite.
Ingredients
- One cup of dry, rinsed, and drained brown or green lentils
- One cup of cherry tomatoes, cut in half
- One cup of cubed or crumbled feta cheese
- 1/4 cup finely chopped fresh parsley
- Three teaspoons of extra virgin olive oil
- One tablespoon of fresh lemon juice
- To taste, add salt and freshly ground black pepper.
- Slices of lemon as an optional garnish
Instructions
- Cook the Lentils: Place the rinsed lentils in a medium saucepan and cover them with water (about 2 inches above the lentils). Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until tender yet firm. Drain any excess liquid and let them cool.
- Prepare the Base: In a large mixing bowl, combine the cooled lentils, halved cherry tomatoes, and fresh chopped parsley.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, salt, and black pepper.
- Combine: Pour the dressing over the lentil and tomato mixture, tossing gently to coat evenly.
- Add Feta: Fold in the cubed feta cheese carefully to prevent it from breaking down too much.
- Serve: Garnish with fresh lemon slices and an extra drizzle of olive oil if desired. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.