Mediterranean Lentil Salad Feta (Printable)
A fresh Mediterranean lentil salad with crisp vegetables, feta, and a lemon-oregano dressing for a light, flavorful dish.
# What You'll 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 Steps:
01 - Combine lentils, water, bay leaf, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, cover, and cook for 20 to 25 minutes until tender. Drain, discard the bay leaf, and cool to room temperature.
02 - In a large bowl, combine cooled lentils with cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, parsley, and mint.
03 - Whisk together olive oil, lemon juice, oregano, garlic, Dijon mustard, black pepper, and salt in a small bowl or jar until emulsified.
04 - Pour dressing over the lentil and vegetable mixture and toss gently to combine.
05 - Fold in crumbled feta cheese gently to maintain texture.
06 - Adjust seasoning to taste and serve immediately or refrigerate for up to 3 days.
# Expert Pointers:
01 -
- It tastes even better the next day when all the flavors have gotten to know each other.
- You can throw it together in under an hour and still feel like you cooked something real.
- It's hearty enough to be lunch, elegant enough to bring to a potluck, and flexible enough to work with whatever vegetables you have.
02 -
- Don't mix the dressing in until you're ready to serve, or the whole thing turns mushy within an hour—unless you're planning to eat it later, in which case dress it right away and let the flavors settle.
- The feta must go in last and should be crumbled just before serving, or it'll dissolve into the dressing like it never existed.
03 -
- Let the cooked lentils cool completely before dressing them, or they'll absorb the vinaigrette unevenly and turn mushy.
- If you make it ahead and it seems dry the next day, whisk up a quick splash of olive oil and lemon juice to refresh it—dressings sink in and vegetables release their moisture as they sit.