Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a great main course on its own or side dish along side chicken or seafood. It transports well for picnics and potlucks or lunch at work or school. Skip the feta cheese for vegan or non-dairy preferences. A tossed green salad is a nice accompaniment, just make extra vinaigrette for the green salad.
Course Main Course, Side Dish
Keyword Lentils, Mediterranean, salad
Prep Time 20minutes
Total Time 20minutes
Servings 6to 8
2cupscooked, cooled quinoatri-color or white
2cupscooked, cooled green lentilssee note below
2Persian or mini cucumberschopped fine
1/2 cuppomegranate seeds
2-4ouncesfeta cheesecrumbled or chopped into small cubes
8largemint leaveschopped fine
1tablespoonfresh thyme leaves
3tablespoonextra virgin olive oil
1tablespoonred wine vinegar
1tablespoonfresh squeezed lemon juice
1garlic clovefinely chopped
2pinchesground black pepper
Once you're vegetables are chopped and prepped, this salad goes together in a snap. Add all salad ingredients to a large bowl and mix gently. Whisk the vinaigrette ingredients together in a small bowl and toss with the salad. Add any additional salt, pepper or fresh lemon juice for your taste preference.
Look for ready-to-eat cooked lentils in the refrigerated produce area of your market to make this recipe fast and easy. Find them at Trader Joe's and by Melissa's Produce.