Description
A refreshing and nutritious Lemon Pesto Lentil Salad that combines cooked lentils with cherry tomatoes, cucumber, red onion, kalamata olives, and a flavorful basil pesto dressing, finished with a hint of lemon juice. This Mediterranean-inspired salad is perfect for a light and satisfying meal.
Ingredients
Scale
Lentil Salad:
- 2 cups cooked green or brown lentils, cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese (optional)
Basil Pesto Dressing:
- 1/4 cup prepared basil pesto
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley or basil
Instructions
- In a large mixing bowl, combine the lentils, cherry tomatoes, cucumber, red onion, olives, and feta (if using).
- In a small bowl or jar, whisk together the pesto, lemon juice, olive oil, and black pepper until smooth.
- Pour the dressing over the lentil mixture and toss gently to coat.
- Garnish with fresh parsley or basil and serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta or use a dairy-free alternative.
- This salad can be made ahead and refrigerated for up to 3 days—the flavors improve as it sits.
- Add arugula or spinach for extra greens, or grilled chicken for more protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 10 mg
