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Lentil and Vegetable Salad

Colourful, flavourful and healthy! 
On a recent trip through Kelowna we stopped for lunch at my husband's cousin and his wife's place. They served us this salad and I had her send me the's been served a few times since then around our table. A great addition to a BBQ. 

Herbed Lemon Dressing:
  • juice of one fresh lemon
  • 1 tbsp red wine vinegar
  • 1/3 cup olive oil
  • 1 large clove garlic, minced
  • 1/4 tsp each dried oregano, basil and parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Place all ingredients in a glass jar and shake well. Refrigerator while you make salad. 
  • 1/2 cup uncooked, dry brown lentils
  • 1/4 cup uncooked, EITHER brown rice OR orzo
  • 1/2 tsp salt
  • 1/2 tsp oil
  • 1 1/2 cup finely chopped peppers. I like to use a mixture of red, yellow and orange to give colour.
  • 1/2 cucumber, peel left on, diced fine
  • 3/4 cup cherry tomatoes, cut in half
  • 1 small green or yellow zucchini, peel on, diced fine
  • 2 green onions, chopped
  • 1 tbsp fresh dill 
  • 1 tbsp fresh parsley
  • 1/3 cup kalamata olives
  • 1/2 cup crumbled feta
  1. Cook lentils as directed on package, but make sure they do not get overly soft. You want them to hold a slight firmness, but still cooked through. If all the water has not been absorbed once done drain well.
  2. Cook rice or orzo along with salt and oil as directed on package until soft. 
  3. Mix together cooked lentils and rice (or orzo), cover and refrigerate until cool.
  4. Chop up all vegetables and mix together.
  5. Add cooled lentil mixture to vegetable mixture, stir to combine.
  6. Pour dressing over salad, place in serving bowl and top with olives and feta. Keep in refrigerator until ready to serve.


  1. I've printed this and will definitely be making this salad - it sounds wonderful and I love lentils. Thanks for sharing!

  2. I made this for dinner. I am sure my husband will love it, especially because much of the produce is fresh from our garden. I think this will be making regular appearances on our table.

  3. So many of my favorites in one recipe!!! It has been so warm here in Phoenix that this is a perfect choice for a meal. Thank you for sharing.

  4. Very healthy, and looks great! My husband would love this for his lunches at work.

  5. No oil in the dressing?

    1. Thanks for asking...I did omit that and it's been added now.

  6. Hope this doesn't print x 2 but my comment doesn't show here until I type it twice! My question: how many servings does this recipe make? When you're cooking for two, and no longer cook a lot, that's a very important part of a recipe!

    1. This makes approximately 4 cups of salad. It lasts a few days in the refrigerator.

  7. I made it today for lunch and we loved it, will for sure make it many more times

  8. What a healthy and delicious looking dish. Thank you as always.


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