Mediterranean Lentil + Olive Salad
Created for The California Olive Committee
This easy weeknight shortcut stars pre-cooked lentils tossed with juicy tomatoes, fresh basil, and a zesty lemon + olive oil dressing. California-grown green olives contribute a savory flavor and texture, along with healthy fats, creating a well-rounded salad packed with protein, fiber, and beneficial nutrients. Serve it over baby greens, or enjoy it alongside salmon or rotisserie chicken for a quick and satisfying meal.
Serves: 4 | Prep Time: 10 min | Cook Time: 0 min | Ready in: 10 min
Ingredients
2.5 cups Pre-cooked lentils (One 17.6-oz package or Two
9-oz packages)
1 cup cherry or grape tomatoes, quartered
1⁄2 cup loosely packed fresh basil, thinly sliced
1⁄2 cup green olives, halved
2 Tbsp minced red onion
2 Tbsp Fresh Lemon Juice
3 Tbsp extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
Optional: feta cheese (not
included in analysis)
Instructions
Place pre-cooked lentils in a large bowl. Use a fork to gently break up any clumps (if needed).
Add basil, tomatoes, olives, red onion, lemon juice and olive oil. Gently combine.
Season to taste with sea salt and black pepper.
Optional: Serve over a bed of dressed baby greens (EVOO + lemon + sea salt) and/or pair with roasted salmon (see below) or rotisserie chicken.
BONUS! EASY ROASTED SALMON
Preheat oven to 425 degrees F. Place salmon fillets on a baking sheet lined with parchment. Drizzle each 4 oz fillet with 1 tsp of EVOO. Season with black pepper, sea salt or garlic salt. Top with lemon slices. Bake for 10-15 minutes (depending on thickness). Salmon is cooked when it flakes easily with a fork and reaches 145 degrees F.