Mediterranean Lentil Salad Feta

I threw this salad together one afternoon when the fridge was half-empty but I still wanted something that felt like a meal. The lentils had been sitting in the pantry, and I had a block of feta that needed using. What came out of that improvisation turned into something I crave regularly—bright, filling, and somehow better the next day.

I brought this to a potluck once without high expectations, and it was the first bowl to empty. Someone asked if Id catered it, which made me laugh because Id assembled it in under an hour while listening to a podcast. Its the kind of dish that makes you look more skilled than the effort requires.

Ingredients

• Green or brown lentils: These hold their shape beautifully unlike red lentils, which turn to mush. Rinse them well or the cooking water gets oddly foamy.
• Bay leaf: It adds a subtle earthiness that you wont notice until you forget it one time and the lentils taste flat.
• Cherry tomatoes: Halve them so their juices mingle with the dressing. Out-of-season tomatoes work fine here since the vinaigrette does most of the flavor lifting.
• Cucumber: Dice it small so every forkful gets a bit of that crisp, cool contrast.
• Red onion: Finely diced is key. Big chunks overpower everything, but small pieces add just enough sharpness.
• Kalamata olives: Their briny punch is essential. I slice them thin so the flavor distributes without dominating.
• Fresh parsley and mint: Do not skip the mint. It transforms this from a standard lentil salad into something that tastes like summer on the Mediterranean coast.
• Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled. The texture and flavor are incomparably better.
• Extra-virgin olive oil: Use a decent one here since its front and center in the dressing.
• Fresh lemon juice: Bottled lemon juice will make this taste like cafeteria food. Squeeze a real lemon.
• Garlic: Mince it finely or it will hit you in aggressive bursts instead of blending into the background.
• Dried oregano: A teaspoon is enough to whisper Mediterranean without shouting it.

Instructions

Cook the lentils:

Combine lentils, water, bay leaf, and salt in a saucepan and bring it to a boil. Lower the heat and let them simmer for 20 to 25 minutes until theyre tender but still hold their shape when you press one between your fingers.

Drain and cool:

Pour the lentils into a colander, fish out the bay leaf, and let them cool to room temperature. Dont rinse them unless theyre starchy, you want to keep some of that seasoned cooking liquid clinging to them.

Prep the vegetables:

While the lentils cool, chop the tomatoes, cucumber, onion, bell pepper, olives, parsley, and mint. Toss everything into a large bowl and the colors alone will make you hungry.

Make the dressing:

Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl. Taste it and adjust, it should be punchy enough to season all those lentils.

Combine and toss:

Add the cooled lentils to the vegetables, pour the dressing over everything, and toss gently. Then fold in the crumbled feta so it doesnt completely break apart.

Chill and serve:

Let the salad sit in the fridge for at least 15 minutes before serving. This gives the lentils time to drink up the dressing and the flavors to settle into each other.

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One evening I ate this straight from the bowl while standing at the counter, and my partner wandered in and grabbed a fork without asking. We finished the whole batch in silence, which is the highest compliment a simple salad can get.

Make It Your Own

If you want it vegan, skip the feta or swap in a plant-based version, though Ill admit the creamy saltiness is hard to replace. Diced avocado or roasted chickpeas turn this into something more substantial, and grilled chicken on the side makes it a full dinner. Ive also stirred in leftover roasted vegetables and it worked beautifully.

Storage and Timing

This salad keeps for up to two days in the fridge, and honestly it improves as it sits because the lentils absorb more of the dressing. Just give it a quick toss before serving and add a squeeze of fresh lemon if it needs brightening. I often make it in the morning and let it hang out until dinner.

Serving Suggestions

It works as a light lunch on its own, or you can serve it alongside warm pita bread, grilled lamb, or roasted fish. Ive brought it to picnics and it travels well since theres no lettuce to wilt. It also pairs beautifully with a cold glass of white wine on a hot afternoon.

• Taste it before serving and add more lemon or salt if the flavors seem muted after chilling.
• If the salad looks dry the next day, drizzle a little more olive oil over it and toss.
• Leftovers make an excellent filling for stuffed bell peppers or a wrap with hummus.

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This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it ends up in your regular rotation too.

Recipes Q&A

→ How should lentils be cooked for the salad?

Simmer lentils in water with a bay leaf and salt for 20-25 minutes until tender but not mushy, then drain and let cool before mixing.

→ Can this salad be made ahead of time?

Yes, it can be prepared up to 2 days in advance and stored covered in the refrigerator to allow flavors to develop.

→ What dressing is used for this salad?

A lemon-herb dressing made with olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper enhances the freshness.

→ Are there variations to make it vegan?

The feta can be omitted or substituted with a plant-based alternative for a vegan-friendly option without losing texture.

→ What ingredients add extra richness or protein?

Diced avocado or roasted chickpeas can be added for more richness and protein, complementing the salad’s fresh flavors.