Mediterranean Lentil Salad with Feta (Printable version)
Tender lentils, crisp vegetables, tangy feta, and zesty lemon-herb dressing combine in this vibrant Mediterranean salad.
# What You'll 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 cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/4 cup fresh parsley, chopped
→ Cheese
11 - 3.5 ounces feta cheese, crumbled
→ Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon dried oregano
15 - 1 garlic clove, minced
16 - 1/2 teaspoon Dijon mustard
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Combine rinsed lentils, water, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but retain their shape. Drain through a strainer, discard bay leaf, and allow to cool slightly.
02 - In a large mixing bowl, combine the cooled cooked lentils, halved cherry tomatoes, diced cucumber, finely diced red onion, diced bell pepper, sliced Kalamata olives, and chopped fresh parsley.
03 - In a small bowl or mason jar, whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
04 - Pour the prepared dressing over the lentil mixture and toss gently to evenly coat all ingredients without breaking the lentils.
05 - Add the crumbled feta cheese and toss lightly to distribute throughout. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Serve immediately at room temperature, or cover and refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert advice:
01 -
- The lentils hold their shape yet absorb all those Mediterranean flavors, creating little pockets of deliciousness with each bite.
- You can make it ahead and the flavors actually improve after sitting for a few hours, perfect for those chaotic weeknights when cooking from scratch feels impossible.
02 -
- Dont skip rinsing the lentils before cooking as I once did, resulting in a gritty texture that had my dinner guests politely pushing food around their plates.
- Adding the feta last rather than with the initial mixing prevents it from breaking down too much and disappearing into the salad.
03 -
- Slightly undercook the lentils if youll be storing the salad for multiple days as they continue to soften in the acidic dressing.
- Soak the red onion in ice water for 10 minutes before adding to the salad to maintain its crisp texture while removing some of that harsh bite.