Mediterranean Lentil Salad Feta

I threw this together on a Tuesday when my fridge looked bare but I had a bag of lentils in the pantry. The smell of oregano and lemon hit me while whisking the dressing, and suddenly I wasnt making just another salad. It tasted like summer on a plate, even though it was drizzling outside.

I brought this to a potluck once and my friend Anna, who swore she hated lentils, scraped the bowl clean. She texted me the next morning asking for the recipe. That felt like winning something.

Ingredients

• Green or brown lentils: They keep their shape better than red lentils, which turn mushy—trust me, Ive tried both and regretted the red ones instantly.
• Bay leaf: It adds a subtle earthiness while the lentils cook, something you only notice if its missing.
• Cherry tomatoes: Halve them so their juice mingles with the dressing and makes everything taste brighter.
• Cucumber: English cucumbers work best because they have fewer seeds and wont water down your salad.
• Kalamata olives: The briny, bold flavor cuts through the richness of the feta and gives each bite a little punch.
• Fresh parsley and mint: Dont skip the mint—it makes the whole dish taste alive and summery.
• Extra virgin olive oil: Use the good stuff here, it really matters when the dressing is this simple.
• Lemon juice: Freshly squeezed is the only way, bottled lemon juice tastes flat and sad.
• Dijon mustard: Just a little bit helps the dressing cling to the lentils instead of pooling at the bottom.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled kind is coated in powder and doesnt taste as tangy.

Instructions

Simmer the lentils:

Bring lentils, water, bay leaf, and salt to a gentle simmer, then cover and cook until theyre tender but not falling apart. Drain them well and let them cool so they dont wilt your vegetables.

Prep the vegetables:

Toss the cooled lentils with tomatoes, cucumber, bell pepper, onion, olives, parsley, and mint in a big bowl. The colors alone will make you happy.

Whisk the dressing:

Combine olive oil, lemon juice, oregano, garlic, mustard, pepper, and a pinch of salt in a jar and shake it hard until it looks creamy. Taste it—if it makes your mouth water, its ready.

Dress the salad:

Pour the dressing over everything and toss gently so each lentil gets coated. Fold in the feta last so it stays in chunks instead of dissolving into mush.

Adjust and serve:

Taste it and add more salt, lemon, or pepper if it needs it. Serve it right away or let it sit in the fridge where the flavors will get even better.

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One afternoon I ate this straight from the bowl while standing at the counter, and it felt like the kind of meal that takes care of you. No fuss, no cleanup drama, just good food that tastes like you planned ahead even when you didnt.

How to Store It

This salad keeps in an airtight container in the fridge for up to three days. The lentils soak up the dressing as they sit, so it actually tastes better on day two. If youre making it ahead, wait to add the feta until just before serving so it stays crumbly and fresh.

Ways to Switch It Up

I sometimes throw in diced avocado right before serving, or swap the feta for goat cheese when I want something creamier. Roasted red peppers add a smoky sweetness, and a handful of arugula turns it into a full meal. Once I added chickpeas because I had them open in the fridge, and it worked perfectly.

Serving Suggestions

I love piling this on top of mixed greens or scooping it up with warm pita bread. It also works as a side next to grilled chicken or fish, and Ive even stuffed it into a wrap with hummus for lunch on the go.

• Serve it cold or at room temperature, both ways taste great.
• Pair it with a crisp Sauvignon Blanc or a dry Rosé if youre feeling fancy.
• Leftovers make an excellent grain bowl base—just add quinoa or couscous.

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This is the kind of recipe that makes you feel capable in the kitchen, even on days when nothing else is going right. Its generous, forgiving, and always ready when you are.

Recipe Questions & Answers

→ How do I cook lentils for this dish?

Simmer rinsed lentils with water, bay leaf, and salt for 20-25 minutes until just tender. Drain and cool before mixing.

→ Can I substitute feta cheese?

Yes, plant-based feta alternatives or omitting cheese entirely works well, especially for vegan preferences.

→ What herbs enhance the flavor?

Fresh parsley and mint add vibrant, aromatic notes that complement the lemon-oregano dressing perfectly.

→ How should I store leftovers?

Keep the salad refrigerated in an airtight container and consume within three days for best freshness.

→ Are there suggested pairings?

This salad pairs nicely with toasted pita bread or mixed greens, and wine options like crisp Sauvignon Blanc or dry Rosé.