Mediterranean Lentil Salad with Feta (Printable)
Protein-packed lentils with fresh vegetables, tangy feta, and zesty lemon-herb dressing. A vibrant Mediterranean dish 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 cup cucumber, diced
07 - 1/2 cup red onion, finely diced
08 - 1/2 cup 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 - 3/4 cup feta cheese, crumbled
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - 1/2 teaspoon dried oregano
19 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Place lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain, discard bay leaf, and let cool completely.
02 - In a large bowl, combine cherry tomatoes, cucumber, red onion, red bell pepper, olives, parsley, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified and well combined.
04 - Add cooled lentils to the vegetable mixture. Pour the dressing over the salad and toss gently to combine evenly.
05 - Gently fold in crumbled feta cheese. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing gets better overnight, so you can meal prep Sunday and eat happily all week
- Everything comes from pantry staples except the fresh herbs, which you can grab at any corner store
02 -
- Warm lentils will make your cherry tomatoes wilt and turn mushy, so patience during cooling really matters
- The salad needs at least 15 minutes in the fridge for the flavors to truly become friends
03 -
- Pat your cooled lentils dry with paper towels to prevent a watery salad
- Save a handful of feta to scatter on top right before serving for the prettiest presentation