Mediterranean Lentil Salad with Feta (Print)
A vibrant Mediterranean dish combining tender lentils, fresh vegetables, and creamy feta with a zesty homemade vinaigrette.
# Ingredient list:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1 small red onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1/4 cup fresh parsley, chopped
→ Cheese & Olives
09 - 3 oz feta cheese, crumbled
10 - 1/4 cup Kalamata olives, pitted and sliced
→ Dressing
11 - 3 tbsp extra virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tbsp red wine vinegar
14 - 1 garlic clove, minced
15 - 1 tsp dried oregano
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place lentils, water, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are just tender. Drain, discard bay leaf, and let cool to room temperature.
02 - In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, red bell pepper, parsley, feta, and olives.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning as desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The lentils soak up the zesty vinaigrette like tiny flavor sponges, making each bite more delicious than the last.
- Its that rare salad that actually improves after a night in the fridge, perfect for rescuing your future hungry self from sad takeout decisions.
02 -
- Dont salt the lentils during cooking or theyll never fully soften, a mistake that once left me with crunchy lentils and confused dinner guests.
- Letting the red onion soak in ice water for 5 minutes before adding it to the salad takes away the sharp bite while keeping all the flavor, something my watering eyes wish Id known years ago.
03 -
- For an extra layer of flavor, toast the dried lentils in a dry skillet for 2-3 minutes before cooking them, giving them a subtle nutty undertone that elevates the entire dish.
- If you can find it, use a lemon-infused olive oil in the dressing that will amplify the citrus notes and add a complexity that makes people wonder about your secret ingredient.