Mediterranean Lentil Salad Feta (Print Version)
Lentils and fresh vegetables combined with tangy feta and zesty lemon-oregano dressing.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/4 teaspoon salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 medium cucumber, diced
07 - 1 red bell pepper, diced
08 - 1/4 red onion, finely chopped
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
11 - 3.5 ounces feta cheese, crumbled
→ Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon red wine vinegar
15 - 1 garlic clove, minced
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# How to Cook:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but not mushy. Drain and discard bay leaf. Allow to cool.
02 - Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper together in a small bowl until combined.
03 - In a large bowl, mix the cooled lentils with cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint if using.
04 - Pour the dressing over the salad mixture and toss gently to coat evenly.
05 - Gently fold in the crumbled feta just before serving.
06 - Taste and adjust seasonings as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It's genuinely filling without feeling heavy, so you won't crash mid-afternoon.
- Everything comes together in under an hour, and most of that is just waiting for lentils to cook.
- The dressing clings to every lentil, so it actually tastes better the next day.
02 -
- If you cook the lentils even five minutes too long, they'll turn mushy and won't hold the dressing the way they should—set a timer and trust it.
- Add the feta at the very end; I learned this the hard way when I mixed it in early and it dissolved into sad little creamy bits instead of staying as distinct, salty mouthfuls.
03 -
- French green lentils (Puy lentils) stay firmer than regular brown lentils and have a slight peppery flavor that suits this salad even better.
- Taste the dressing before you mix it into the salad—it should taste sharper and more concentrated than you want to eat it alone, because the lentils will mellow it out.