Mediterranean Lentil Salad with Feta

The first time I brought this lentil salad to a summer potluck, my friend Sarah actually asked for the recipe before she'd even finished her first bite. Something about the way the bright lemon dressing cuts through the creamy feta just makes people pause mid-conversation. I've since made it for everything from Tuesday desk lunches to fancy dinner parties, and it never fails to disappear.

Last August, I made a huge batch for my sister's backyard birthday. We set it out on the long wooden table alongside grilled chicken and warm pita, and I watched three different people go back for seconds. My dad, who traditionally claims not to care for lentils, actually mentioned how refreshing it tasted in the humidity.

Ingredients

• Dried green or brown lentils: Green lentils hold their shape better than red ones, giving each spoonful a satisfying texture that doesn't turn to mush
• Bay leaf: Throws a subtle herbal depth into the cooking water that makes even basic lentils taste intentional
• Cherry tomatoes: When they're in season, their sweetness balances the salty olives and tangy feta perfectly
• Red wine vinegar: Adds a bright acidity that makes all the vegetables taste more alive
• Feta cheese: The creamy, salty element that ties the whole salad together into something you actually crave

Instructions

Cook the lentils until perfectly tender:

Simmer them with the bay leaf until they're soft but still have a slight bite, then drain well and spread on a baking sheet to cool faster.

Prep all your vegetables while lentils cook:

Dice everything uniformly so each forkful gets a little bit of everything, which is how this salad shines.

Whisk together the dressing:

Combine the olive oil, lemon juice, vinegar, mustard, garlic and oregano until thickened and creamy.

Combine and season generously:

Toss the cooled lentils with vegetables and dressing, then fold in the feta last so it stays in distinct chunks.

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This recipe became my go-to after I moved into my first apartment and realized I needed something substantial but not heavy for those nights when cooking felt like too much. Now it's the dish I make when I want to feel like I have my life together, even when I absolutely don't.

Make Ahead Magic

I've learned through trial and error that this salad actually improves after a day in the refrigerator. The lentils soak up the dressing and soften slightly, while the vegetables marinate into something even more flavorful than when freshly assembled.

Serving Suggestions

Serve this alongside anything grilled, or pile it onto warm pita bread for a satisfying vegetarian dinner. It's also substantial enough to stand alone as a main course with some extra feta crumbled on top.

Customization Ideas

Arugula adds a peppery bite that cuts through the creamy elements beautifully. During winter, roasted butternut squash or sweet potatoes make this feel more substantial.

• Swap in fresh dill for the mint if that's what you have on hand
• Add chickpeas for extra protein if serving as a main dish
• A drizzle of good balsamic glaze right before serving looks elegant

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There's something deeply satisfying about a salad that's both nourishing and genuinely delicious. Hope this becomes one of your reliable favorites too.

Recipe FAQs

→ Can I use canned lentils instead of dried?

Yes, rinse and drain two 15-ounce cans of lentils. Skip the cooking step and toss them directly with the vegetables. This reduces total time to about 20 minutes.

→ How long does this salad keep in the refrigerator?

This salad stores well for up to 3 days in an airtight container. The flavors actually improve as they meld together. Add the feta just before serving if you prefer it firm.

→ What can I substitute for feta to make it vegan?

Use vegan feta alternatives available at many grocery stores, or add extra olives and avocado for creaminess. Nutritional yeast or diced avocado also provides rich texture.

→ Can I add other vegetables to this salad?

Absolutely. Arugula, baby spinach, diced carrots, or roasted eggplant work beautifully. Grilled zucchini or artichoke hearts also complement the Mediterranean flavors.

→ Is it better to serve this chilled or at room temperature?

Both ways work wonderfully. Chilling enhances the refreshing qualities, while room temperature brings out the herbal notes in the dressing. Serve based on your preference or weather.

→ Can I cook the lentils in advance?

Cooked lentils keep refrigerated for 4-5 days. Prepare them ahead and assemble the salad when ready. The dressing can also be made up to a week in advance.