Mediterranean Lentil Salad (or Dip!)

Mediterranean lentil salad served up in a white bowl.

5 from 2 votes

Mediterranean Lentil Salad (or Dip!)

This Mediterranean Lentil Salad is my current obsession. Cooked lentils are tossed with a simple bruschetta served over arugula, obviously topped with a healthy amount of feta cheese. This easy to make and a versatile recipe is SO FAST and SO DELICIOUS!

Course Lunch, Salad

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 330kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

1 cup uncooked lentils brown or green
3 cups water
6-8 cups fresh arugula
1 pound ripe in-season tomatoes any
2 small cloves garlic
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
⅓ cup thinly sliced fresh basil
⅓ cup crumbled feta

Instructions

Add 1 cup lentils to pot with 3 cups water. Bring to a boil and simmer for 15-20 minutes, or until water is mostly absorbed and lentils are fully cooked. Drain any excess water and set lentils aside to cool.
Wash and drain the arugula and set aside the dry.
To make the bruschetta: chop the tomatoes into small bite-sized pieces, finely chop the garlic (I do not recommend crushing it because it will be too potent). Add to a bowl and season with the balsamic vinegar, olive oil, salt, and pepper. Stir well and set aside to marinate.
Combine the cooked (and cooked) lentils with the prepared bruschetta. This is ready to serve immediately, but you can make this up to 2 days ahead. Add the feta cheese and basil when ready to serve.
To serve as a salad: Divide the arugula among 4 bowls and top each bowl with about ¼ of the lentil bruschetta mixture. Top with the feta cheese and garnish with some additional basil.
To bump up the protein, sprinkle with hemp seeds or top with grilled chicken!

Notes

Don't overcook the lentils. You want them cooked but not mushy especially when used in salads.

When making ahead of time, store the lentil and tomato bruschetta separately from the arugula and feta. Mix them together right before serving.

Store in the fridge for up to 2-3 days. I do not recommend freezing this recipe since it contains fresh ingredients.

Serve it as a lentil dip. Place the lentil bruschetta in a bowl without the arugula and top with the feta cheese. Serve with pita chips or other crackers. You can also chop up about one cup of arugula and mix it into the dip if you’d like or toss on top as a garnish.

Stuff it in a pita. Instead of serving it in bowls stuff the arugula, lentils, tomatoes, and feta into pitas (or wraps) and enjoy!

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