Mediterranean Lentil Salad Feta

There's something about a bowl of lentil salad that stops me mid-afternoon—the way the lemony dressing pools at the bottom, how the feta catches the light. I discovered this recipe during a particularly hectic week when I needed something that felt like sunshine but took barely any effort to throw together. My kitchen smelled like fresh herbs and lemon, and suddenly the whole day felt slower, better.

I made this for a friend who'd just moved into a new place with barely a kitchen to her name. We sat on her boxes eating straight from the bowl, and she got tears in her eyes—not from nostalgia, just from how clean and bright it tasted. That's when I knew this recipe was doing something right.

Ingredients

• Green or brown lentils, 1 cup dried: The backbone of this salad—they hold their shape and don't turn to mush, which is everything. I rinse mine under cold water because it genuinely makes a difference in texture.
• Water and bay leaf: The bay leaf is subtle but shifts the whole flavor profile; don't skip it even though it seems small.
• Cherry tomatoes, 1 cup halved: Their sweetness balances the tang of the dressing and adds color that makes you want to eat the bowl.
• Cucumber, 1 medium diced: This keeps everything fresh and gives you that crisp bite that makes the salad feel alive.
• Red bell pepper, 1 diced: I love how it adds both sweetness and a gentle crunch that lasts even after a day in the fridge.
• Red onion, 1/4 finely chopped: Sharp and honest—use less if you're onion-shy, but it really does anchor all the flavors together.
• Fresh parsley and mint: These aren't decorative; they're what make this taste like you actually cared when you made it.
• Feta cheese, 3.5 oz crumbled: The salty, tangy counterpoint that ties everything into something special—add it last so the edges stay distinct and creamy.
• Extra-virgin olive oil, lemon juice, and red wine vinegar: This trio is the heart of it all; use good oil and fresh lemon, because they're doing all the talking here.
• Garlic, oregano, salt, and pepper: The quiet supporting cast that makes you wonder what you're tasting and why it's so good.

Instructions

Cook the lentils until they're just right:

Combine rinsed lentils, water, bay leaf, and salt in a saucepan and bring to a boil. The moment you hear that rolling boil, turn the heat down and let them simmer for 20 to 25 minutes—you want them tender but still holding their shape, not collapsed into a mush. Drain them, let that bay leaf go, and spread them out to cool while you prep everything else.

Make a dressing that actually tastes like something:

In a small bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper until it's emulsified and tastes bold enough to make you sit up and take notice. This is where the magic happens—taste it and adjust if your lemons were quiet or your garlic particularly loud.

Build the salad in layers:

Toss the cooled lentils with all your chopped vegetables and fresh herbs in a large bowl—this is the moment where colors start mattering because you can see everything you've made. The herbs should be scattered throughout, not sitting on top like an afterthought.

Dress and combine:

Pour that dressing over everything and toss gently so nothing breaks apart; you want distinct bites, not a uniform paste. Let it sit for a minute so the lentils can actually absorb some of that flavor.

Add the feta at the end:

Fold in your crumbled feta just before serving so it stays creamy and doesn't get pressed into the other ingredients. Taste one more time and adjust salt or lemon—sometimes it needs permission to be a little braver than you first made it.

Save to Pinterest

My niece, who's perpetually suspicious of healthy food, asked for seconds without being prompted. That's when I realized this wasn't just a salad—it was the kind of thing that changes how people think about eating vegetables.

When to Make This

I reach for this in the warmer months, especially when cooking feels too heavy but you're genuinely hungry. It's also the dish I bring to potlucks because it actually tastes better at room temperature than hot off the stove, and it doesn't wilt or get strange sitting out. Make it on Sunday and you have lunch ready to go for days.

How to Customize It

This salad is a canvas, not a rigid blueprint. I've added kalamata olives for saltiness, roasted red peppers from a jar when I'm short on time, or a handful of arugula for peppery bite. The dressing stays the same, but the vegetables can shift based on what looks good at the market or what you have hiding in your crisper drawer.

Serving and Pairing

Serve it chilled if you want that bright, refreshing quality, or let it come to room temperature if you're serving it alongside grilled chicken or lamb. A piece of warm pita bread on the side turns it into something more substantial without changing what makes it special. This works as a side dish for almost anything Mediterranean, but it's also completely self-sufficient as a lunch on its own.

• If you're making this vegan, swap the feta for a plant-based alternative or just skip it entirely—the lentils have enough body to stand alone.
• Leftover salad gets even better as the flavors meld; store it in an airtight container and it keeps for four days without complaint.
• Double the dressing if you like everything very well-coated, or save some on the side for adding before you eat so nothing gets soggy.

Save to Pinterest

This salad taught me that simple ingredients, treated with a little attention and respect, become something that matters. It's the kind of dish that feeds you twice—once when you eat it, and again when you remember how good it tasted.

Your Recipe Questions

→ How long should lentils be cooked?

Simmer lentils for 20–25 minutes until tender but not mushy.

→ Can the salad be made ahead?

Yes, prepare and refrigerate up to a day in advance; add feta just before serving.

→ What dressing is used?

A lemon-oregano dressing with olive oil, lemon juice, garlic, red wine vinegar, salt, and pepper enhances the flavors.

→ Are there vegetarian or gluten-free options?

This dish is naturally vegetarian and gluten-free; use plant-based cheese to make it vegan.

→ What herbs are included?

Fresh parsley and optional mint add brightness and freshness to the salad.

→ Can other vegetables be added?

Yes, roasted red peppers or kalamata olives make great additions for extra flavor.