Mediterranean Lentil Salad Feta (Print)
Bright lentils with fresh veggies, feta cheese, and a tangy lemon-oregano dressing for light meals or sides.
# What You 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
# How to Make:
01 - Combine lentils, water, bay leaf, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, cover, and cook 20 to 25 minutes until lentils are tender. Drain and discard bay leaf. Allow to cool to room temperature.
02 - In a large bowl, mix the 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 a pinch of salt in a small bowl or jar until emulsified.
04 - Pour the dressing over the lentil mixture and toss gently to combine evenly.
05 - Gently fold in the crumbled feta cheese, ensuring even distribution without breaking it down.
06 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to three days.
# Expert Advice:
01 -
- It tastes even better the next day when all those flavors get to know each other in the fridge.
- You can make it in less time than it takes to get takeout delivered, without the guilt.
- It's the kind of salad that keeps you satisfied through a long afternoon without feeling heavy.
02 -
- Lentils will continue absorbing moisture as they sit, so if you're making this ahead, store the dressing separately and toss everything together just before serving or within a few hours.
- The feta needs to go in last and gently folded, not stirred aggressively, or you'll end up with crumbly cheese dust instead of actual bites of cheese.
03 -
- Buy your feta from somewhere you can crumble it yourself rather than pre-crumbled—it stays fresher and holds its shape better in the salad.
- Make the dressing in a jar so you can taste it as you go, whisking in a little extra lemon or oil until it feels balanced on your tongue rather than following the recipe blindly.