Mediterranean Lentil Salad Feta (Printable version)
Protein-rich lentils tossed with crisp veggies, feta, and a bright lemon-herb dressing for a fresh meal.
# What You’ll Need:
→ 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 (optional)
→ 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, discard bay leaf, and let cool.
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 emulsified.
04 - Add cooled lentils to the vegetables. Pour the dressing over the salad and toss gently to combine.
05 - Gently fold in crumbled feta. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving to let flavors meld. Serve cold or at room temperature.
# Expert tips:
01 -
- Its the kind of salad that actually gets better overnight, making leftovers something to look forward to
- The lentils stay satisfyingly hearty while the bright vegetables keep everything feeling fresh and light
02 -
- Don't skip the cooling step—hot lentils will make your vegetables wilt and sad
- The salad needs at least that 15-minute rest or the lentils taste like they're wearing a coat instead of being part of the dish
03 -
- Taste the lentils after draining and season them while they're still warm
- Use the back of a spoon to gently press the dressing into the lentils so they absorb more flavor