Mediterranean Lentil Summer Salad Recipe

A refreshing and wonderful summer salad accompaniament for any meal.
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  • 1 cup lentils
  • 1 cup quinoa
  • 5 tablespoons white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 3 cloves diced garlic
  • 1/4 cup fresh diced basil leaves
  • 3/4 cup fresh diced mint leaves
  • 1 each cucumber
  • 12 ounces crumbled cheese (feta, goat, parmesan, or other crumbled cheese )
  • 1 sprig roughly chopped parsley
  • 4 cups diced tomato (grape tomatoes work best)
  • dash salt and pepper to taste
  1. Fill pot with enough water to cover lentils by an inch or two and bring to a boil
  2. Put lentils in pot and reduce to a simmer for 15-20 minutes (until lentils are soft)
  3. Remove from heat, drain and set aside in a bowl to cool.
  4. While cooling, salt & pepper lentils to taste and add 1 Tbsp of vinegar to flavor.


  1. Boil 1 cup of quinoa per directions on box.
  2. After finished cooking, fluff with fork and add salt and pepper to taste.
  3. Set aside to cool with lentils


  1. Dice garlic & press diced garlic to extract flavor.
  2. Mix olive oil, remaining vinegar, and garlic together and mash with a spoon and stir mashed dressing.

Once quinoa and lentils have cooled, mix both in a large bowl and cover with dressing. Stir in tomato, cucumber, cheese, parsley, basil, and mint. Salt and pepper to taste.

Let the mixture chill in the refrigerator for at least an hour before serving. Let chill overnight for additional combination of flavors.

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