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Mediterranean Antipasto Salad

Enjoy Mediterranean flavours in a bowl with the combination of lentils, tomatoes, pepper and olives!



  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) olive oil
  • 1 tsp (5 mL) whole grain mustard
  • salt & black pepper to taste
  • Salad

  • 1 can (19 oz/540 mL) can of green lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)
  • 1 cup (250 mL) cooked brown rice (see tips)
  • 1 cup (250 mL) grape or cherry tomatoes, halved
  • 3/4 cup (175 mL) chopped roasted red pepper
  • 1/4 cup (60 mL) chopped sundried tomatoes, packed in oil
  • 2 green onions, trimmed & thinly sliced
  • 1/4 cup (60 mL) pitted & chopped Kalamata olives (optional)
  • 2 Tbsp (30 mL) chopped fresh basil (optional)


Whisk dressing ingredients together in a small bowl and season with salt and black pepper.

In a large bowl, combine salad ingredients and toss in dressing, coating evenly.

Adjust seasonings (salt, pepper, lemon juice) if needed, and serve.


  • Other cooked grains like orzo, barley, quinoa, millet or farro can be used in place of the rice.

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