Mediterranean Lentil Salad

Name: Mediterranean Lentil Salad
Ingredients: 1 quart (1 L) whole red lentils, cooked; 2 cups (500 mL) cucumber, small dice; 2 cups (500 mL) cherry tomatoes, halved; 1 cup (250 mL) red onion, chopped; ½ cup (125 mL) Kalamata olives, chopped; ½ cup (125 mL) fresh parsley, chopped; ½ cup (125 mL) fresh mint, chopped; ½ cup (125 mL) sun-dried tomatoes, chopped (not packed in oil); ½ cup (125 mL) marinated artichoke hearts, chopped; ¼ cup (60 mL) olive oil; 2 Tbsp (30 mL) lemon juice; 2 tsp (10 mL) dried oregano; ½ tsp (2 mL) black pepper; crumbled Feta cheese, for garnish (optional)

www.lentils.org

Lentils, cucumbers, tomatoes, Feta, onion, olives, parsley, mint, sun-dried tomatoes, and artichokes in a lemon vinaigrette.

Keywords

mediterranean
whole red
gluten-free
vegetarian
foodservice
english
cucumber
tomato

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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