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Fresh Mediterranean salad ingredients including plump black beluga lentils, red and yellow cherry tomatoes, green cucumbers, and rustic crumbles of feta cheese.

Vibrant Black Lentil Mediterranean Salad

This vibrant Black Lentil Mediterranean Salad features perfectly plump beluga lentils, crisp cucumbers, cherry tomatoes, and creamy feta cheese, all lightly tossed in a bright and glossy translucent lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vibrant Black Lentil Mediterranean Salad
  • 1 cup dry black beluga lentils Rinsed and sorted
  • 3 cups water or vegetable broth For boiling
  • 1 cup crisp green cucumbers Evenly diced
  • 1 cup red cherry tomatoes Halved
  • 1 cup yellow cherry tomatoes Halved
  • 0.5 cup Kalamata olives Glossy, pitted, and cut in half
  • 0.5 cup red onions Finely chopped
  • 0.5 cup white feta cheese Large rustic crumbles
  • 0.25 cup fresh parsley Bright green, chopped
  • 1 tsp dried herb flakes Oregano or mint
  • 0.25 cup extra virgin olive oil High quality
  • 2 tbsp fresh lemon juice Freshly squeezed
  • 1 clove garlic Minced
  • 1 tsp Dijon mustard For emulsification

Equipment

  • 1 Fine Mesh Strainer Crucial for thoroughly rinsing the black lentils.
  • 1 Medium Saucepan Used for gently simmering the lentils.

Method
 

Make the Salad
  1. Rinse the dry black beluga lentils under cold water. Boil them in a medium saucepan with the water or broth, salt, and bay leaf. Reduce heat, cover, and simmer for 20-25 minutes until plump and tender. Drain, discard the bay leaf, and cool completely.
  2. Evenly dice the crisp green cucumbers. Halve the red and yellow cherry tomatoes and the pitted Kalamata olives. Finely chop the vibrant red onions. Add all prepped vegetables to a large bowl.
  3. In a small jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing is wet and translucent.
  4. Add the cooled lentils to a shallow, matte white ceramic bowl. Top generously with the mixed vegetables. Drizzle the vinaigrette and toss gently until lightly glistening. Finish with large rustic crumbles of white feta cheese, fresh bright green chopped parsley, and a light dusting of dried herb flakes.

Notes

Do Not Overcook the Lentils: Maintain a gentle simmer to prevent the lentils from bursting.
Cool Before Tossing: Ensure the lentils are completely at room temperature before adding the feta cheese so it does not melt.