Mediterranean Lentil Salad Feta (Printable)

Tender lentils combined with fresh vegetables, feta, and zesty lemon-oregano dressing for a light, nutritious dish.

# What You 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 medium cucumber, diced
07 - 1/2 red onion, finely chopped
08 - 1/2 cup roasted red pepper, 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 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Cheese

19 - 3/4 cup feta cheese, crumbled

# Steps:

01 - Combine lentils, water, bay leaf, and 1/2 teaspoon salt in a saucepan. Bring to a boil over high heat, then reduce heat to low and simmer covered for 20 to 25 minutes until lentils are tender but still hold their shape. Drain thoroughly in a fine mesh strainer, discard the bay leaf, and spread lentils on a baking sheet or plate to cool to room temperature.
02 - While lentils cook, halve the cherry tomatoes, dice the cucumber into 1/2-inch pieces, finely chop the red onion, dice the roasted red pepper, slice the olives, and chop the fresh parsley and mint. Place all prepared vegetables in a large mixing bowl.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously for 30 to 60 seconds until the mixture is completely emulsified and thickened slightly.
04 - Add the cooled lentils to the bowl with the prepared vegetables. Pour the dressing over the salad and use a large spoon to toss gently until everything is evenly coated.
05 - Gently fold in the crumbled feta cheese, being careful not to break it up too much. Taste the salad and add additional salt or pepper if desired. Serve immediately at room temperature, or refrigerate for at least 1 hour to serve chilled.

# Expert Advice:

01 -
  • Everything gets better overnight, making it the ultimate make ahead lunch
  • The lentils stay perfectly tender without falling apart, even after days in the fridge
  • You probably have half these ingredients in your pantry right now
02 -
  • Let the lentils cool completely before mixing everything together, or they will wilt the herbs and melt the feta
  • The salad needs at least 20 minutes to marinate before serving, but it is even better the next day
  • Taste before serving because lentils absorb salt as they sit, so you might need another pinch
03 -
  • Skip the bay leaf if you do not have one, the salad will still be delicious
  • For extra protein, add a can of drained chickpeas along with the lentils
  • Make a double batch of the dressing and keep it in the fridge for quick salads all week

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