Mediterranean Lentil Salad Feta (Print Version)
Vibrant lentils and fresh vegetables combined with tangy feta and lemon-oregano dressing.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/4 teaspoon salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 medium cucumber, diced
07 - 1 red bell pepper, diced
08 - 1/4 red onion, finely chopped
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
11 - 3.5 ounces feta cheese, crumbled
→ Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon red wine vinegar
15 - 1 garlic clove, minced
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# Directions:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain, discard bay leaf, and let cool.
02 - Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper in a small bowl until emulsified.
03 - In a large bowl, mix cooled lentils with cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint if using.
04 - Pour dressing over the salad and gently toss to evenly coat all ingredients.
05 - Fold in crumbled feta cheese just prior to serving. Adjust seasoning if needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It tastes even better the next day, making it your secret weapon for meal prep that actually excites you.
- Protein-packed lentils mean you'll stay satisfied without feeling heavy, perfect for those moments when you want real food, not an afterthought.
- One dressing does all the heavy lifting—no complicated techniques, just honest flavors that actually work together.
02 -
- If you cook the lentils one minute too long, they fall apart into something mushy—watch them closely toward the end, or stick with French green lentils if you're worried about timing.
- Add the feta last, not early; it's the difference between creamy pockets of cheese and a sad, pressed-together mess.
- This tastes genuinely better after sitting in the fridge for a few hours or even overnight, so make it ahead if you can.
03 -
- Use French green lentils (Puy lentils) if you can find them—they hold their shape better and have a slightly firmer, more interesting texture than regular green or brown lentils.
- Taste the dressing before it meets the salad; it should be bold and slightly sharp, because the lentils will mellow it out once everything sits together.