Mediterranean Lentil Salad with Goat Cheese
This cold Mediterranean lentil salad with goat cheese, crunchy radishes, briny olives, and a balsamic vinaigrette is the perfect make-ahead salad in the Summer. It's incredibly easy to make, high in fiber, and has a flavorful combination of creamy and crunchy textures.
Servings: 6 servings
Calories: 343kcal
Cost: $10
Equipment
- 1 small pot
- 1 medium bowl
- 1 small bowl or mason jar
Ingredients
- 1 cup green lentils
- 1 bay leaf
- 1 tablespoon salt for boiling water.
- 4 radishes, sliced thin
- ½ cup Castelvetrano olives, halved
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 2 tablespoon fresh parsley, chopped
- ¼ cup goat cheese
Balsamic Vinaigrette
- 1 shallot, minced
- ½ cup Extra virgin olive oil
- 3 tablespoon balsamic vinegar
- 2 tablespoon fresh lemon juice
- 1 teaspoon salt
Instructions
- Bring a small pot of water to a boil. Add 1 tablespoon of salt and a bay leaf. Stir in the lentils and simmer for 18-20 minutes, until the lentils are tender but still hold their shape. Drain the lentils and remove the bay leaf. Spread the lentils on a baking sheet and refrigerate for 10 minutes to stop the cooking and cool them quickly.
- In a small bowl, whisk together extra virgin olive oil, lemon juice, balsamic vinegar, salt, and minced shallots.
- In a medium bowl, combine radishes, olives, cherry tomatoes, yellow pepper, cucumber, fresh parsley, and cooled lentils.
- Stir the dressing and half the goat cheese into the salad. The goat cheese will make the salad and dressing slightly creamy.
- Lentil salad can be served immediately, but improves in flavor when marinated for 1-4 hours in the refrigerator. Top with the remaining goat cheese when serving.
Video
Notes
- Spreading the lentils on a baking sheet after simmering helps them cool quickly so they stay firm rather than turning mushy.
- Substituting different lentils, like brown or French green, will work, but don't substitute red or split lentils because they will get too mushy for this salad.
- Mix in half of the goat cheese when you stir in the dressing. The goat cheese will almost melt into the salad, making it creamy and tangy.
- The flavor intensifies after marinating in the fridge for at least an hour. Save some goat cheese for topping right before serving this Mediterranean lentil salad so it stays creamy and fresh.
- Taste and adjust before serving. Lentils absorb dressing as they sit, so the salad may need an extra pinch of salt or a small splash of balsamic vinegar before it goes on the table.
Nutrition
Calories: 343kcal | Carbohydrates: 26g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 4mg | Sodium: 608mg | Potassium: 524mg | Fiber: 11g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 3mg
