Mediterranean Lentil Salad with Feta (Print Version)

Protein-packed lentil salad with feta, fresh vegetables, and lemon-herb dressing. Perfect for meal prep and gatherings.

# 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 cup cucumber, diced
07 - 1/2 cup red onion, finely diced
08 - 1/2 cup red bell pepper, diced
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped

→ Cheese

12 - 3/4 cup feta cheese, crumbled

→ Dressing

13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - 1/2 teaspoon dried oregano
19 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape. Drain thoroughly and discard the bay leaf. Allow lentils to cool completely.
02 - While lentils cool, halve the cherry tomatoes, dice the cucumber and bell pepper, finely mince the red onion, slice the olives, and chop the fresh parsley and mint. Place all prepared vegetables in a large mixing bowl.
03 - Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper in a small bowl until fully emulsified and smooth.
04 - Add cooled lentils to the bowl with vegetables. Pour the dressing over the top and toss gently to coat all ingredients evenly without mashing the lentils.
05 - Gently fold crumbled feta into the salad. Taste and adjust seasoning with additional salt or pepper if needed. Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It gets better after a day in the fridge, making it perfect for meal prep lunches
  • The dressing-to-vegetable ratio is exactly right, no soggy greens here
  • Feta adds just enough creaminess without overpowering the fresh vegetables
02 -
  • Overcooking lentils turns them into mush, check them at 20 minutes and every few minutes after
  • The salad needs that resting time in the fridge, hot lentils wilt fresh vegetables
  • Wait until just before serving to add the feta if you are making this ahead
03 -
  • Use a jar with a tight lid to shake the dressing instead of whisking
  • Massaging the red onion with a pinch of salt tames its bite

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