Healthy Recipes Regional Mediterranean Lentil Salad with Feta, Tomatoes, Cucumbers & Olives 4.9 (9) 6 Reviews This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch. By Megan Ginsberg Megan Ginsberg Megan Ginsberg is the Senior Editor for EatingWell. She has a keen eye for grammar, is always looking for new recipes to try and loves the satisfaction that comes from meal planning. Most of her 20-plus-year editing career has been focused on food-related content. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Jennifer Causey Active Time: 15 mins Total Time: 15 mins Servings: 6 Nutrition Profile: Gut Healthy Diabetes-Friendly Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 cups cooked brown lentils (see Tip) 1 pint multicolored cherry tomatoes, halved 1 ½ cups chopped English cucumber ½ cup coarsely chopped pitted Kalamata olives ½ cup thinly sliced red onion ½ cup crumbled feta cheese ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 3 tablespoons red-wine vinegar 1 tablespoon finely chopped shallot ½ teaspoon minced garlic ½ teaspoon honey ¼ cup extra-virgin olive oil Directions Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside. Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days. To make ahead Cover and refrigerate for up to 5 days. Tip To cook lentils: Rinse 1 cup dry brown lentils. Place the lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain well and spread evenly on a rimmed baking sheet. Refrigerate until cool, about 25 minutes. Recipe developed by Pam Lolley Originally appeared: EatingWell.com, April 2021 Save Rate Print Nutrition Facts (per serving) 271 Calories 15g Fat 25g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 cup Calories 271 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 8g 29% Total Sugars 5g Added Sugars 0g 0% Protein 11g 22% Total Fat 15g 19% Saturated Fat 3g 15% Cholesterol 8mg 3% Vitamin A 490IU 10% Sodium 476mg 21% Potassium 528mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.