Lentil Salad Mustard Dressing (Print-Friendly Version)
Lentils, veggies, feta, and olives come together with a tangy mustard dressing for a zesty, satisfying dish.
# Ingredients You’ll Need:
→ Salad Components
01 -
2 cans (15 oz each) cooked green, black, or brown lentils, drained and rinsed; or 3 cups cooked lentils; or 1 cup dried lentils simmered in 4 cups water with 1 teaspoon salt until tender
02 -
2 cups cherry tomatoes, quartered
03 -
1 1/2 cups cucumber, diced
04 -
1/2 red onion, thinly sliced or diced
05 -
1/3 cup Kalamata or Taggiasche olives
06 -
3 tablespoons chopped fresh parsley, or 1 teaspoon dried oregano
07 -
3 1/2 ounces feta cheese or dairy-free feta, crumbled
→ Mustard Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons freshly squeezed lemon juice
10 -
1 tablespoon Dijon or American mustard
11 -
1 clove garlic, finely grated
12 -
1/2 teaspoon ground cumin (optional)
13 -
1 teaspoon kosher salt, or more to taste
14 -
1/8 teaspoon ground black pepper
# How to Make It:
01 -
If using canned lentils, drain and rinse thoroughly and place in a large mixing bowl. If using dried lentils, rinse well, then simmer 1 cup dried lentils in 4 cups water with 1 teaspoon salt until just tender, about 20 to 30 minutes. Drain and cool slightly before transferring to a large bowl.
02 -
Add the quartered cherry tomatoes, diced cucumber, sliced red onion, olives, crumbled feta cheese, and chopped parsley to the lentils in the bowl.
03 -
In a small bowl, whisk together extra virgin olive oil, lemon juice, mustard, grated garlic, cumin, salt, and black pepper until fully emulsified.
04 -
Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated. Taste and adjust salt as needed.
# Extra Tips:
01 -
For best texture, cook lentils until tender but still firm; avoid overcooking to prevent mushiness.
02 -
Salad develops deeper flavors after chilling for at least 1 hour in the refrigerator.
03 -
Lentil salad can be stored in an airtight container and kept refrigerated for up to 4 days; add delicate greens or avocado just before serving.