whole and heavenly oven

Easy Mediterranean Lentil Salad

This salad is...

- Packed with tender lentils and crisp Mediterranean vegetables. - Tossed with a flavorful citrus vinaigrette. - Comes together in minutes and is perfect for a make-ahead lunch salad!


- Lentils - Fresh herbs - Cucumber - Red pepper - Cherry tomatoes - Red onion

- Feta cheese - Kalamata olives - Lemon juice - Orange juice - Olive oil - Dijon mustard - Honey

Cook the lentils


Rinse lentils well under cold water then place in a medium pot with water and a bay leaf. Bring to a boil, then reduce heat to medium-low and simmer 18-25 minutes until tender. Drain and cool.

Build the salad


In a large serving bowl, combine cooled lentils, cucumber, cherry tomatoes, red pepper, feta, red onion, olives, mint, and oregano.

Make dressing


In a small bowl, whisk orange juice, lemon juice, honey, and mustard together. Gradually drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.

Dress salad


When ready to serve, drizzle dressing over top of lentil salad.

Serve salad


Toss salad well until evenly coated in dressing and season with salt and pepper to taste as needed. Store salad in refrigerator until ready to serve.

Get the full recipe on wholeandheavenlyoven.com