Mediterranean Lentil Salad with Feta (Printable version)
Protein-packed salad with tender lentils, crisp vegetables, tangy feta, and zesty lemon-herb dressing.
# Ingredient List:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup red onion, finely diced
08 - 1/2 cup red bell pepper, diced
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
→ Cheese
12 - 3/4 cup feta cheese, crumbled
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - 1/2 teaspoon dried oregano
19 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Place lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain well, discard bay leaf, and let cool completely.
02 - In a large bowl, combine cherry tomatoes, cucumber, red onion, red bell pepper, olives, parsley, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until fully emulsified.
04 - Add cooled lentils to the vegetable mixture. Pour the dressing over the salad and toss gently to combine evenly.
05 - Gently fold in crumbled feta cheese. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The lentils stay perfectly tender even after days in the fridge, making it excellent for meal prep
- Every forkful delivers that bright, briny, creamy combination that makes Mediterranean food so addictive
02 -
- Lentils continue absorbing liquid as they sit, so the salad might taste even better the next day when the flavors have had time to really develop
- Wait to add the feta until just before serving if you plan to store leftovers, otherwise it can become slightly mealy in texture
03 -
- Cool the cooked lentils on a baking sheet so they stop cooking quickly and do not become mushy
- Use a Microplane or garlic press for the garlic so it nearly dissolves into the dressing