Mediterranean Lentil Salad Feta (Printable)
A protein-packed Mediterranean salad blending lentils, fresh vegetables, feta, and zesty dressing.
# 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 crumbled feta cheese
# Directions:
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 for 20 to 25 minutes until lentils are tender but still hold their shape. Drain well in a fine mesh strainer, discard the bay leaf, and spread lentils on a baking sheet to cool to room temperature.
02 - While lentils cool, halve the cherry tomatoes. Dice the cucumber into 1/2-inch pieces. Finely chop the red onion. Dice the roasted red pepper into small cubes. Slice the Kalamata olives into rings. Coarsely chop the fresh parsley and mint leaves.
03 - Whisk together the extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, 1/2 teaspoon salt, and black pepper in a small bowl or jar until fully emulsified and creamy.
04 - Transfer the cooled lentils to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, roasted red pepper, olives, parsley, and mint. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Gently fold in the crumbled feta cheese, being careful not to break it up too much. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Serve immediately at room temperature or refrigerate for at least 30 minutes to allow flavors to meld. This salad keeps well in an airtight container for up to 3 days.
# Expert Tips:
01 -
- The lentils stay perfectly tender without any mushiness, giving each bite a satisfying little pop
- That zesty lemon dressing ties everything together so well you'll want to put it on everything else too
02 -
- Letting the lentils cool completely before tossing with dressing prevents that oily separation that ruins the texture
- The salad needs at least 15 minutes of sitting time for the flavors to really meld together
03 -
- Rinse the lentils thoroughly before cooking to catch any small stones or debris
- Toasting the oregano in a dry pan for 30 seconds before adding to the dressing releases its oils