Mediterranean Lentil Salad Feta (Printable)
Tender lentils, fresh vegetables, tangy feta, and a zesty lemon-herb dressing come together in this vibrant salad.
# What's Needed:
→ 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 small cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 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 - 3.5 oz crumbled feta cheese
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon red wine vinegar
16 - 1 garlic clove, minced
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# How to Make It:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender but not mushy. Drain, discard bay leaf, and allow lentils to cool.
02 - In a large bowl, mix the cooled lentils with cherry tomatoes, cucumber, red onion, bell pepper, olives, parsley, and mint.
03 - Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper in a small bowl or jar until well emulsified.
04 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
05 - Sprinkle the crumbled feta cheese over the salad and toss lightly. Adjust seasoning to taste.
06 - Refrigerate the salad for 15 minutes to enhance flavors before serving.
# Tips for Success:
01 -
- It actually tastes better the next day when the flavors have had time to get friendly with each other.
- One bowl covers lunch, a side dish, or even a light dinner depending on your mood.
- You can prep everything in advance and just toss it together when hunger strikes.
02 -
- The dressing needs to be properly emulsified or it separates by the next day—take the extra thirty seconds to whisk it thoroughly.
- Add the feta at the very end rather than mixing it in early, or it'll get lost among all the other ingredients.
- This salad actually improves overnight as the lentils absorb the dressing flavors, so making it ahead is your friend, not a compromise.
03 -
- Whisk the dressing in the bottom of your serving bowl before adding ingredients—less dishes and the flavors start mingling immediately.
- If the salad tastes flat after sitting, a squeeze of fresh lemon and a sprinkle of fleur de sel can bring everything back to life.