Lentil Salad Mustard Dressing

This lentil salad is my secret weapon for quick lunches and vibrant potlucks It is fresh filling and tossed with a tangy mustard dressing that makes every bite pop Whether you are using canned or freshly cooked lentils this dish is a reliable crowd pleaser that comes together in minutes and never fails to earn compliments

The first time I brought this salad to a friend's picnic not a single bite was left My family appreciates its simplicity I never have to worry about leftovers

Gather Your Ingredients

• Lentils: Choose green black brown or French types for the best texture They are the base for protein and fiber Select canned for convenience or cook dried ones for maximum flavor and fewer additives
• Cherry tomatoes: Quartered for sweetness and juiciness Look for firm ripe tomatoes or substitute plum tomatoes
• Cucumber: Diced for crunch and freshness Go for a medium cucumber that feels heavy for its size
• Red onion: Thinly sliced or diced for sharp kick and color Choose onions with firm skins and no bruises
• Olives: Kalamata or Taggiasche add brine and depth Look for ones stored in brine not oil for pure flavor
• Parsley: Freshly chopped for herbal brightness or swap in dried oregano for a different vibe
• Feta cheese: Adds creamy salty notes Non-dairy feta works just as well Buy a block and crumble it yourself for better taste
• Extra virgin olive oil: Cold pressed for a rich peppery dressing Splurge for the best flavor possible
• Lemon juice: Freshly squeezed for acidity and zing Your salad will taste fresher than with bottled
• Dijon mustard: For tang and a silky texture You can also use American mustard if you prefer
• Garlic: Grated fresh garlic blends smoothly and brings a kick Choose firm cloves for best results
• Cumin: Optional for warmth and subtle smokiness Use freshly ground for a boost
• Salt: Essential to highlight flavors Use a flaky or kosher salt for more control
• Black pepper: Freshly cracked to finish for a mild heat

How to Make It

Prepare the Lentils:

If using canned lentils drain and rinse thoroughly to remove excess salt and liquid Add them to a large mixing bowl If cooking from dried rinse until water runs clear then simmer in salted water according to package directions until they are just tender but holding their shape Drain and cool before proceeding

Prep the Vegetables:

Quarter the cherry tomatoes and dice the cucumber Slice red onion thinly for a delicate bite Chop parsley finely Crumble feta cheese if using a block Slice olives if whole

Mix the Vegetables:

Add tomatoes cucumber red onion olives feta cheese and parsley to the bowl with the cooled lentils Gently toss with clean hands or two large spoons to combine without mashing the lentils

Make the Dressing:

In a small bowl whisk together olive oil lemon juice mustard grated garlic cumin salt and black pepper Whisk until the mixture is silky and bright yellow

Dress the Salad:

Pour the dressing over the lentil and vegetable mixture Toss gently but thoroughly ensuring all components are lightly coated Taste and adjust seasoning with a pinch more salt or squeeze more lemon juice as desired

Chill and Serve:

Cover the salad and refrigerate for at least an hour if possible This melds the flavors together and firms up the texture Serve directly from the fridge or at cool room temperature

Feta cheese is my favorite ingredient here It adds a creamy salty kick that brings all the components into harmony Once my daughter helped crumble the feta and now she asks to do it every time The salad feels even more special when we make it together

Flavor Boosters

Store lentil salad in a sealed container in the coldest part of your fridge It keeps beautifully for up to four days making it great for lunches or a quick grab and go dinner The flavors blend more as it sits so leftovers often taste better the next day If you plan to add delicate greens or avocado do so just before serving to retain their freshness

Serving Suggestions

Spoon the lentil salad over baby arugula or spinach for a leafy lunch It pairs well with grilled proteins like chicken or fish for a full meal Layer it into pita pockets with extra veggies and drizzle of yogurt for a quick picnic item The bright flavors also complement spicy main dishes or creamy soups beautifully

Creative Twists

Feel free to swap lentils for drained canned chickpeas for a change of pace Sun dried tomatoes sliced fennel or marinated artichokes can replace any veggies you lack No feta Use crumbled tofu with a dash of salt and lemon or even shredded hard cheese for a different finish Lemon juice can be replaced with apple cider or red wine vinegar for a tangy twist

Lentil salads transform basic ingredients into meals everyone loves And making it together is a delicious way to build new family memories

Recipe FAQs

→ Can I use dried lentils instead of canned?

Yes, you can use dried lentils. Cook them until tender, drain, and let them cool before combining with the other ingredients.

→ What kind of lentils work best?

Green, brown, black, or French lentils all work well. Avoid split red lentils, as they become too soft for salads.

→ How long does this dish keep in the fridge?

It stays fresh in an airtight container for up to four days. In fact, the flavors improve after a few hours.

→ Can I make this dairy-free?

Yes, simply use non-dairy feta cheese or omit it. The salad remains flavorful and satisfying either way.

→ What vegetables can I substitute?

Try adding or replacing with red bell pepper, fennel, shallots, or sun-dried tomatoes for a tasty twist.

→ Should I serve it cold?

This salad is typically served cold, straight from the fridge, but you can also enjoy it at room temperature.