Mediterranean Lentil Salad Feta (Print Version)
Vibrant, protein-packed salad with tender lentils, crisp vegetables, and creamy feta in a zesty Mediterranean vinaigrette.
# Recipe Ingredients:
→ 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 ounces feta cheese, crumbled
10 - 1/4 cup Kalamata olives, pitted and sliced
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
# Directions:
01 - In a medium saucepan, combine 1 cup rinsed dried green or brown lentils, 3 cups water, and 1 bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes, or until the lentils are tender. Drain the cooked lentils, discard the bay leaf, and allow them to cool completely to room temperature.
02 - In a large mixing bowl, combine the cooled lentils with 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1 finely chopped small red onion, 1 diced red bell pepper, 1/4 cup chopped fresh parsley, 3 ounces crumbled feta cheese, and 1/4 cup pitted and sliced Kalamata olives.
03 - In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and freshly ground black pepper until well combined.
04 - Pour the prepared vinaigrette over the salad ingredients in the large bowl. Gently toss everything to ensure the salad is evenly coated with the dressing. Taste the salad and adjust the seasoning as needed before serving. This salad can be enjoyed chilled or at room temperature.
# Expert Advice:
01 -
- It’s ridiculously easy to whip up, even on the busiest weeknights, and tastes like you spent hours.
- This salad is a fantastic make-ahead meal; the flavors actually deepen and become even more wonderful as it chills.
02 -
- Never overcook your lentils; they should be tender but still firm, not mushy, which makes all the difference in this salad.
- Letting the lentils cool completely before mixing prevents other ingredients, like feta, from losing their structural integrity and keeps the salad delightfully fresh.
03 -
- For an extra burst of brightness in your dressing, add a tiny bit of lemon zest along with the juice.
- If you have a little extra time, toast your dried oregano lightly in a dry pan for a minute or two before adding it to the dressing; it truly awakens its aromatic power.