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In today’s health-conscious world, the Crunchy Mediterranean Lentil & Veggie Salad stands out as a vibrant, nutrient-packed dish that caters to a wide array of dietary preferences. With its colorful medley of fresh vegetables and hearty lentils, this salad offers a delightful combination of flavors and textures that not only satisfy the palate but also promote overall well-being. As the Mediterranean diet continues to gain popularity for its emphasis on fresh, wholesome ingredients, this salad becomes a perfect embodiment of those principles.

Cold Lentil & Veggie Salad

Discover the vibrant flavors and health benefits of the Crunchy Mediterranean Lentil & Veggie Salad! This nutrient-packed dish features a colorful mix of fresh vegetables, hearty lentils, and aromatic herbs, making it perfect for meal prep, light lunches, or as a side at gatherings. Easy to prepare and versatile, this salad is rich in protein and fiber, catering to various dietary preferences. Enjoy the satisfying crunch and nourishing bite that supports your wellbeing!
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Ingredients
  

1 cup cooked green or brown lentils (rinsed and cooled)

1 cup cherry tomatoes (halved)

1 cucumber (diced)

1 bell pepper (diced; any color)

1/2 red onion (finely chopped)

1 cup fresh parsley (chopped)

1/3 cup Kalamata olives (pitted and halved)

1/4 cup feta cheese (crumbled, optional)

Juice of 1 lemon

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Prepare the Lentils: If you haven’t cooked the lentils yet, rinse 1 cup of dry lentils under cold water. Place them in a saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and let cool.

    Chop the Veggies: While the lentils are cooking, wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion. Make sure to chop the parsley finely for a burst of freshness.

      Combine Ingredients: In a large mixing bowl, combine the cooked lentils, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and Kalamata olives.

        Make the Dressing: In a separate small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper. Adjust the seasoning to taste.

          Toss the Salad: Pour the dressing over the lentil mixture and gently toss to combine, ensuring all ingredients are well-coated.

            Add Feta: If using, sprinkle crumbled feta cheese over the top of the salad and give it a final gentle toss.

              Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes (including lentil cooking time) | 4 servings