Mediterranean Lentil Salad Feta (Printable)
Fresh lentils and vegetables combined with feta and a zesty lemon-oregano dressing for a light meal.
# What You Need:
→ Lentils
01 - 1 cup green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup red bell pepper, diced
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
→ Dressing
12 - 1/4 cup extra virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon dried oregano
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon Dijon mustard
17 - 1/4 teaspoon ground black pepper
18 - Salt, to taste
→ Cheese
19 - 3 ounces feta cheese, crumbled
# How-To:
01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a simmer, cover, and cook for 20 to 25 minutes until just tender. Drain, discard bay leaf, and cool to room temperature.
02 - In a large bowl, mix together the cooled lentils, cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and mint.
03 - Whisk olive oil, lemon juice, oregano, garlic, Dijon mustard, black pepper, and salt in a small bowl or jar until emulsified.
04 - Pour the dressing over the lentil mixture and toss gently to combine.
05 - Fold in the crumbled feta cheese carefully to maintain texture.
06 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate up to 3 days.
# Expert Advice:
01 -
- It holds up beautifully in the fridge, so you can make it Sunday and eat it all week without it getting soggy.
- Every bite has a little surprise—creamy feta, briny olives, crisp cucumber—it never gets boring.
02 -
- Dont overcook the lentils or theyll turn into baby food—check them at 20 minutes and stop as soon as theyre tender.
- Let the lentils cool completely before adding the vegetables, or the heat will make everything sad and wilted.
03 -
- Rinse your lentils well before cooking to get rid of any dust or debris.
- If your dressing tastes too sharp, add a tiny drizzle of honey to balance the lemon.