Mediterranean Lentil Salad with Feta (Printable)
Tender lentils, crisp vegetables, and creamy feta tossed in a zesty lemon-herb dressing. Light, flavorful, and ready in 45 minutes.
# 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 cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/4 cup fresh parsley, chopped
→ Cheese
11 - 3.5 ounces feta cheese, crumbled
→ Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon dried oregano
15 - 1 garlic clove, minced
16 - 1/2 teaspoon Dijon mustard
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Place rinsed lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain well and discard bay leaf. Allow to cool slightly.
02 - In a large mixing bowl, combine the cooled cooked lentils, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and fresh parsley. Mix gently to combine.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and freshly ground black pepper until emulsified and well combined.
04 - Pour the prepared dressing over the lentil and vegetable mixture. Toss gently with a large spoon or tongs to distribute the dressing evenly throughout.
05 - Add the crumbled feta cheese and toss lightly to incorporate. Taste the salad and adjust seasoning with additional salt or pepper as needed.
06 - Serve immediately at room temperature, or cover and refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Suggestions:
01 -
- The lentils soak up the lemony dressing like tiny flavor sponges, making each bite more delicious than the last.
- You can prepare it ahead and the flavors actually improve after a few hours in the fridge, perfect for those chaotic weeknights when cooking feels impossible.
02 -
- Dont salt your lentils until theyre fully cooked, or theyll remain stubbornly tough no matter how long you simmer them.
- Soaking the diced red onion in ice water for 10 minutes before adding to the salad tames their sharpness while keeping their delightful crunch.
03 -
- Warm lentils absorb dressing better than cold ones, so toss them with half the vinaigrette while theyre still slightly warm from cooking.
- Reserve a small handful of the crumbled feta and chopped herbs to sprinkle on top just before serving for a professional-looking finish with concentrated pops of flavor.