Lentil Salad with Fresh Cheese
A cold salad of cooked lentils, crisp vegetables, feta-style fresh cheese, and a lemon, vinegar, and olive oil dressing.
A vegetarian preparation for 4 people made with thoroughly rinsed and drained canned lentils. Refrigerated resting lets the dressing meld without cooking the ingredients.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Rinse the lentils
Place the lentils in a fine sieve, rinse under cold running water for 20–30 seconds, and drain thoroughly.
Ready to continue when: The lentils are clean and no longer release excess liquid while draining.
- 02
Make the dressing
Whisk the olive oil, lemon juice, cider vinegar, Dijon mustard, garlic, and honey in a small bowl until combined.
Ready to continue when: The dressing looks even and lightly emulsified.
- 03
Assemble the salad
Combine the lentils, red onion, cucumber, bell pepper, cherry tomatoes, feta-style fresh cheese, and olives in a large bowl. Pour over the dressing and toss gently.
Ready to continue when: All components are evenly distributed and coated with the dressing.
- 04
Rest and serve
Cover the salad and let it rest in the refrigerator for 15 minutes before serving.
Ready to continue when: The salad is chilled and the dressing has settled over the ingredients.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.