Mediterranean Lentil Salad Feta (Printable)
Refreshing Mediterranean lentils with fresh vegetables, tangy feta, and lemon-herb dressing, perfect for a light lunch or side.
# What You 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 small cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 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
→ Cheese
12 - 3.5 oz feta cheese, crumbled
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon red wine vinegar
16 - 1 garlic clove, minced
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# How to Make It:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until lentils are tender but maintain shape. Drain and discard bay leaf. Allow to cool.
02 - In a large bowl, combine cooled lentils with cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, parsley, and mint.
03 - Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour dressing over lentil and vegetable mixture, tossing gently to ensure even coating.
05 - Incorporate crumbled feta cheese and toss lightly again. Adjust seasoning to taste.
06 - Refrigerate salad for 15 minutes before serving to enhance flavors.
# Expert Suggestions:
01 -
- It tastes even better after sitting in the fridge overnight, which means less work when youre actually hungry.
- The textures hit every note: creamy feta, snappy vegetables, and tender lentils that soak up the dressing without falling apart.
02 -
- Dont overcook the lentils or theyll turn into baby food. Start checking them at 20 minutes.
- Add the feta last and toss gently, or it will dissolve into a salty paste instead of staying in creamy little nuggets.
03 -
- Use a jar with a lid to shake the dressing instead of whisking. It emulsifies better and you have one less bowl to wash.
- If your red onion tastes too sharp, soak the diced pieces in cold water for five minutes, then drain them before adding.