plate of lentil saladSundried tomatoes, feta cheese, and olive oil add a taste of the Mediterranean to a lentil salad recipe by Patricia Roberts.

Cool salad offers flavours of the Mediterranean

Canada is the world’s leading producer of lentils.

Patricia Roberts, office co-ordinator in Continuing Education, offers a Mediterranean-inspired dish as a cool way to get this high-protein food into your diet this summer.

Lentil Salad


  • 540 mL can of lentils, drained
  • 1 clove garlic, finely diced
  • 1 large onion, finely chopped
  • 1/4 cup sundried tomatoes in oil, drained and chopped
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1/3 cup feta cheese, crumbled
  • 1/3 cup chopped fresh curly parsley
  • Salt and pepper to taste


Place all ingredients into a medium size bowl and gently stir. Refrigerate for two hours before serving.

Roberts says the salad can be served as a side dish or made into a main course by spooning it over a bed of quinoa, couscous, or rice.

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.