Mediterranean Lentil Salad with Marinated Onions, Roasted Tomatoes and Olives
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 2 to 3 medium tomatoes, cut into eight wedges
  • 1 (9.5-ounce) jar whole, pitted Greek olives, drained
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 8 thyme sprigs, leaves removed
  • Sea salt, to taste
  • 1⅓ cups dry lentils
  • ½ medium red onion, thinly sliced
  • 1½ tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 1 medium cucumber, chopped
  • 1 (12-ounce) jar artichoke hearts, sliced
  • ¼ cup parsley, chopped
  • 3 tablespoons chives, chopped
  • ⅔ cup crumbled firm tofu (or dairy-free feta if you have it!)
  • 1 tablespoon lemon juice
  • Fresh ground black pepper, to taste
  1. Preheat your oven to 400°F.
  2. On a medium-sized baking sheet lined with parchment paper, arrange the tomatoes skin side down. Add the drained olives to pan and drizzle all with 1 tablespoon olive oil and the balsamic vinegar. Sprinkle with the thyme leaves and lightly season with sea salt. Roast for 20 minutes. Remove from oven and let cool completely.
  3. Cook lentils according to the package directions, approximately 20 minutes.
  4. While the lentils are cooking, place the red onion in small bowl. Pour on the red wine vinegar and sprinkle lightly with sea salt. Stir and let stand at room temperature.
  5. Drain the cooked lentils and place them in a large bowl with the marinated red onion, garlic and remaining olive oil. Stir well and let cool completely. When cool, stir the tomato and olive mixture plus the rest of ingredients with lentils. Taste test, and add more salt and/or pepper, if desired. Serve immediately or chill up to 24 hours.
Recipe by Go Dairy Free at