Mediterranean Lentil Feta Salad (Printable Version)
A zesty lentil salad featuring fresh vegetables, feta cheese, and lemon-oregano dressing for a light, wholesome dish.
# What You’ll Need:
→ Lentils
01 - 1 cup green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup red bell pepper, diced
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
→ Dressing
12 - 1/4 cup extra virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon dried oregano
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon Dijon mustard
17 - 1/4 teaspoon ground black pepper
18 - Salt, to taste
→ Cheese
19 - 3 ounces feta cheese, crumbled
# Directions:
01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a simmer, cover, and cook for 20 to 25 minutes until lentils are tender. Drain, discard bay leaf, and allow to cool to room temperature.
02 - In a large bowl, combine cooled lentils with cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and mint.
03 - Whisk together olive oil, lemon juice, oregano, garlic, Dijon mustard, black pepper, and salt in a small bowl or jar until emulsified.
04 - Pour dressing over the lentil and vegetable mixture, tossing gently to combine evenly.
05 - Gently fold in crumbled feta cheese to preserve texture.
06 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to three days.
# Top Tips:
01 -
- It actually tastes better the next day when the flavors have gotten to know each other in the fridge.
- You can prep everything ahead and eat well for days without feeling like you're punishing yourself with salad.
- The feta makes it feel fancy and restaurant-quality but takes less than an hour start to finish.
02 -
- Warm lentils will absorb more dressing than cold ones, so if you're cooking ahead, dress them when they're still slightly warm and they'll be perfectly seasoned later.
- The cucumber releases water as it sits, so if you're making this more than a few hours ahead, add it right before serving or it'll water down your carefully balanced dressing.
03 -
- If you cook the lentils the day before, they'll be even more receptive to the dressing and the flavor will be deeper by serving time.
- Don't skip the bay leaf or the Dijon mustard—these are the two ingredients that make this feel less like a salad and more like something intentional.