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Mediterranean Lentil Salad with Grape-Mint Vinaigrette

Mediterranean Lentil Salad with Grape-Mint Vinaigrette



  • 1 cup lentils
  • 2 cups water
  • ½ cup diced cucumbers
  • ½ cup diced cherry tomatoes
  • 3 tablespoons feta cheese
  • 1 tablespoon fresh mint roughly chopped

Grape-mint vinaigrette

  • cup Concord grape juice
  • cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • 1-2 teaspoons roughly chopped mint
  • salt and pepper to taste


  • Wash and rinse the lentils. Put in a small saucepan and pour water over them. Bring to a boil then lower to simmer, cooking until tender, about 20-25 minutes. Drain the lentils and return them to the pot. Set aside to cool completely.
  • In a small bowl, whisk together juice, vinegar, and dijon mustard. Whisking constantly, slowly pour in oil, until dressing is thickened. Stir in mint and season with salt and pepper.
  • In a large bowl, add the lentils and the rest of the ingredients. Dress the salad (start with ¼ cup and add more if desired). Toss to coat. Refrigerate for at least 1 hour before serving.