Cypriot Lentil and Olive Salad

Equipment

• ✓ Mixing bowls
• ✓ Colander
• ✓ Whisk
• ✓ Knife and board

Ingredients

• 450 g cooked brown lentils, drained
• 120 g Cypriot or Kalamata olives
• 250 g ripe tomatoes, diced
• 180 g cucumber, diced
• 80 g red onion, thinly sliced
• 25 g flat-leaf parsley, chopped
• 15 g fresh mint, chopped
• 45 ml extra virgin olive oil
• 30 ml lemon juice
• 10 ml red wine vinegar
• 6 g dried oregano
• 8 g fine salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Dress lentils while they are cool but not refrigerator-cold; they absorb seasoning more readily. Allow another 15 minutes for the dressed lentils to stand; the recipe starts with cooked lentils.

Ingredient choices: Use cooked lentils that hold their shape; split red lentils would produce a much softer dish. Drain both lentils and olives well. Cut the onion finely and chop parsley and mint shortly before mixing so the herbs remain fresh.

Cooking control: Let freshly cooked lentils stop steaming before adding cucumber and tomato. Fold with a broad spoon to avoid crushing them. Add most of the dressing, rest briefly for absorption, then taste a spoonful containing lentils and an olive before adjusting salt.

If something goes wrong: If the salad becomes wet, check the lentil drainage and tomato juices. If it tastes sharp, increase the undressed lentil portion rather than adding sugar. Too much dried oregano can taste dusty; add it gradually and keep the fresh herbs prominent.

Ingredient Substitutions

• ↔ Brown lentils → green lentils that hold their shape
• ↔ Cypriot olives → Kalamata olives
• ↔ Red wine vinegar → additional lemon juice

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Serve at a cool room temperature for immediate eating, with extra lemon available. Refrigerate prepared portions promptly rather than leaving the serving bowl out for a prolonged meal.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.