Cold Lentil Tomato & Herb Salad with Cucumber and Lemon
This bowl is everything you want on a hot day: juicy tomatoes, crisp cucumbers, creamy lentils, and loads of fresh herbs tossed in a zingy lemon-olive oil dressing. Light, filling, and incredibly refreshing. A true Mediterranean classic with a modern twist.
⏱ Time:
- Prep: 15 minutes
- Cook: 20–25 minutes (for lentils)
- Chill: 10–15 minutes
- Total: ~45 minutes
Ingredients
For the salad:
1 cup cooked green or brown lentils (or ½ cup dry)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion or scallions, finely chopped
¼ cup chopped fresh parsley
2 tbsp chopped fresh mint or dill
Optional: ¼ cup crumbled feta or goat cheese
Optional: handful of arugula or baby spinach.
For the lemon dressing:
2 tbsp extra virgin olive oil
1½ tbsp lemon juice
½ tsp Dijon mustard (optional)
Salt and black pepper to taste
Pinch of sumac or za’atar (optional but delicious)
Instructions:
1. Cook the lentils:
If using dry, rinse lentils and simmer in salted water for 20–25 minutes until tender but not mushy.
Drain and cool completely.
2. Make the dressing:
Whisk together olive oil, lemon juice, mustard (if using), salt, pepper, and optional sumac/za’atar.
3. Assemble the salad:
In a large bowl, toss cooled lentils with tomatoes, cucumber, onion, and herbs.
Add dressing and toss well.
4. Top and chill:
Add crumbled feta (if using) and optional greens.
Chill for 10 minutes before serving for best flavor.
Tips:
- Add pomegranate seeds or olives for extra pop.
- For extra creaminess, add a spoonful of labneh or a swirl of hummus on the side.
- Want it heartier? Top with a boiled egg or grilled chicken.
❓ Frequently asked questions FAQ:
Q: Can I use canned lentils?
Yes! Just rinse and drain well before using.
Q: Can I make it ahead?
Definitely — the flavors get better after a few hours in the fridge.
Nutritional Value
Calories: ~310
Protein: 13g
Carbs: 28g
Fat: 14g
Fiber: 7g
Potassium:12g