Mediterranean Lentil Salad with sautéed veggies, feta, dill, and a simple lemon-Dijon vinaigrette. Make-ahead friendly and perfect for weekday lunches, this salad is sure to satisfy.
8oz.green beans, trimmed and cut into 1-inch pieces
1cupdiced red onion
1/4tsp. eachkosher salt and black pepper
2(15-oz.) canslentils, rinsed, or 3 cups cooked brown or green lentils
3/4cupcrumbled feta cheese, divided
Lemon-Dijon Dressing
1/4cupextra-virgin olive oil
3Tbsp.fresh lemon juice
2tsp.Dijon mustard
1/4tsp.ground cumin
1/4tsp. eachkosher salt and black pepper
1/3cupfinely chopped fresh dill, plus more for garnish
Instructions
Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with 1/4 tsp. salt and black pepper; transfer to a bowl to slightly cool.
Prepare Lemon-Dijon DressingIn a small bowl, combine olive oil, lemon juice, Dijon mustard, cumin, salt and pepper; whisk to combine. Stir in fresh dill.
Assemble SaladPlace lentils in a large bowl. Add sautéed veggies, dressing, and 1/2 cup feta; toss well to combine. Garnish with remaining 1/4 cup feta and extra fresh dill, if desired. Serve warm, chilled, or closer to room temperature.
Notes
Refrigerate leftovers for up to 4 days. Add a drizzle of olive oil and/or spritz of fresh lemon juice to help rehydrate the salad.