Description
For the Salad:
1 cup cooked green or brown lentils
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Pita Chips:
2 pita breads, cut into triangles
2 tablespoons olive oil
½ teaspoon ground cumin
¼ teaspoon salt
Directions:
Preheat oven to 375°F (190°C). Arrange pita triangles on a baking sheet, drizzle with olive oil, and sprinkle with cumin and salt. Bake for 10-12 minutes until
crispy and golden.
In a large bowl, combine lentils, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Serve the salad with the crispy pita chips on the side or on top for extra crunch.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 330 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 375°F (190°C). While it heats, cut two pita breads into triangles and arrange them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle evenly with ½ teaspoon cumin and ¼ teaspoon salt. Bake for 10-12 minutes, checking at the 10-minute mark, until uniformly golden and crisp. Set aside to cool.
As the chips bake, prepare the salad base. In a large mixing bowl, combine 1 cup of cooked lentils, 1 cup of halved cherry tomatoes, 1 diced cucumber, ¼ of a thinly sliced red onion, ½ cup of halved Kalamata olives, ½ cup of crumbled feta, and ¼ cup of chopped fresh parsley.
For the dressing, take a small bowl or jar. Add ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake vigorously until the mixture is fully emulsified.
Pour the dressing over the assembled salad ingredients. Using a large spoon or salad tongs, toss everything gently but thoroughly to ensure every component is lightly coated. Be careful not to break the feta down too much.
Serving Suggestions
This hearty lentil salad is versatile. Serve it immediately with the warm pita chips arranged around the bowl or crumbled on top for maximum crunch. For a make-ahead lunch, pack the salad and dressing separately, combining just before eating to keep the vegetables crisp. It pairs beautifully with grilled chicken, fish, or falafel for a more substantial meal. For a vibrant presentation, serve on a large platter lined with butter lettuce leaves.
How-to Summary
Bake seasoned pita triangles until crisp. Combine lentils, tomatoes, cucumber, onion, olives, feta, and parsley in a bowl. Whisk oil, vinegar, mustard, and spices for the dressing. Toss dressing with salad. Serve with pita chips.
Frequently Asked Questions
Can I use canned lentils? Yes, one 15-oz can, rinsed and drained, works perfectly as a substitute for the cooked lentils.
How do I store leftovers? Store the salad (without chips) in an airtight container in the refrigerator for up to 3 days. The pita chips are best stored separately at room temperature to maintain crispness.
Is there a substitute for feta cheese? For a dairy-free version, omit the feta or use a vegan feta alternative. Salted, chopped almonds can add a nice salty, crunchy element.
Can I make this salad ahead of time? You can prep all components up to a day ahead. Combine the salad and dressing no more than an hour before serving to prevent sogginess.
What type of lentils are best? Green or brown lentils hold their shape well. Avoid red or yellow lentils as they become too soft for this salad.
Common Mistakes to Avoid
- Over-baking the pita chips. Watch them closely after 10 minutes to prevent burning.
- Adding the dressing too early. This can make the salad watery and cause the fresh herbs to wilt.
- Not rinsing canned lentils. This step is crucial to remove excess sodium and the starchy canning liquid.
- Using a dull knife to dice the cucumber. A sharp knife ensures clean cuts and prevents crushing the flesh.
- Forgetting to taste and adjust seasoning. Always taste the dressed salad and add a pinch more salt or pepper if needed.
Conclusion
This Mediterranean Lentil Salad with homemade pita chips is a testament to how simple, fresh ingredients can create a truly satisfying meal. It’s nutritionally balanced, packed with flavor and texture, and comes together in under 30 minutes. Perfect for a quick weeknight dinner or a standout dish at your next gathering, this recipe is a reliable keeper that you’ll return to again and again.
