Mediterranean vegetable and lentil salad


This Mediterranean vegetable salad is a healthy choice for a meatless main course and suitable for a gluten free diet.


2 T olive oil
2 t vinegar (balsamic vinegar)
1 c lentils (green lentils, soaked if needed, rinsed and drained)
2 T basil (fresh basil leaves, finely chopped)
2 sli feta cheese (or goat's milk cheese, thick rounds)
  seasoning (salt and ground pepper to taste)


  1. Preheat oven to 350°F. Lightly spread a non-stick baking tray with olive oil and add chopped Mediterranean vegetables.
  2. Toss with one teaspoon of olive oil and one teaspoon of balsamic vinegar. Sprinkle with salt and roast for approximately 15 to 20 minutes.
  3. While the vegetables are cooking, place the lentils in a large pan of boiling water and cover with stock.
  4. Boil for approximately 20 minutes or until the lentils are tender the broth is reduced.
  5. Place the cooked lentils, roasted vegetables, one teaspoon olive oil and one teaspoon balsamic vinegar in a large bowl. Mix well and season with salt and pepper to taste.
  6. Serve garnished with basil and topped with the goat’s or feta cheese.


Use preferably French Puy lentils, or, alternatively, you can use canned lentils if you’re in a hurry. If using canned lentils simply drain, and then heat lentils in a pan over low heat.

Gluten free if the vegetable broth is. Vegetable broth must read gluten free or be homemade without gluten – you can easily find gluten free vegetable broth at the health food store.

Omit goat cheese or substitute it with soy cheese for a dairy free or vegan Mediterranean salad.

4 servings
Preparation time
Cooking time
Total time
45 minutes