Mediterranean Chopped Lentil Salad with Fresh Lemon Dressing

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Mediterranean Chopped Lentil Salad with Fresh Lemon Dressing

This Mediterranean chopped lentil salad is light yet satisfying, packed with fresh herbs, juicy tomatoes, and a bright lemon dressing that brings everything together beautifully. It’s the kind of salad that feels refreshing but still filling, making it perfect for lunch, dinner, or meal prep.

Lentils provide plant-based protein and fiber, while parsley, dill, and green onions add vibrant flavor and freshness. The lemon dressing is simple, clean, and well-balanced, allowing the ingredients to shine without feeling heavy. This salad fits naturally into a Mediterranean-style way of eating and works well as a main dish or a flavorful side.

Serve it on its own, alongside hummus and flatbread, or as part of a larger mezze-style spread.

Why You’ll Love This Salad

  • Fresh, bright flavors with simple ingredients
  • High in fiber and plant-based protein
  • Budget-friendly and easy to prepare
  • Perfect for make-ahead meals
  • Naturally dairy-free and vegan-friendly

Ingredients

For the Salad

  • 1½ cups cooked lentils (brown, green, or black), well drained
  • 2 medium tomatoes, finely diced
  • 2 packed cups fresh flat-leaf parsley, finely chopped
  • ½ cup fresh dill, finely chopped (or extra parsley if preferred)
  • 4 green onions, thinly sliced

For the Lemon Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon Dijon or mild mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Dressing

In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper. Whisk until smooth and well blended. The dressing should taste fresh and slightly tangy, with balanced acidity.

Step 2: Season the Lentils

Add the drained lentils directly into the bowl with the dressing. Stir gently until all the lentils are evenly coated. Let them rest for 5 minutes while you prepare the vegetables. This step allows the lentils to absorb flavor and improves the overall taste of the salad.

Step 3: Chop the Vegetables

Finely chop the parsley and dill, slice the green onions, and dice the tomatoes into small pieces. Keeping everything finely chopped ensures a balanced texture and flavor in every bite.

Step 4: Combine and Serve

Add the chopped vegetables to the bowl with the lentils. Toss gently until well mixed. Taste and adjust seasoning if needed with additional salt, pepper, or lemon juice. Serve immediately or chill briefly before serving.

Tips for Best Results

  • Drain lentils very well to prevent a watery salad
  • Let lentils marinate before adding vegetables for deeper flavor
  • Chop herbs finely for a classic Mediterranean texture
  • Taste at the end and adjust seasoning gradually
  • Allow the salad to rest for 10 minutes if time allows

Variations and Add-Ins

  • Add diced cucumber for extra crunch
  • Include olives or roasted peppers for deeper Mediterranean flavor
  • Swap dill for mint or basil
  • Replace lentils with chickpeas or white beans
  • Sprinkle with toasted seeds or nuts for texture

Serving Suggestions

This salad pairs beautifully with:

  • Creamy hummus
  • Flatbread or pita-style bread
  • Grilled vegetables
  • Simple soups or mezze platters

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy it fresh and add extra herbs just before serving if needed.

 

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