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lentil-feta-salad

Lentil Feta Salad

A hearty and healthy lentil feta salad made with tender lentils, fresh vegetables, creamy feta cheese, and a bright lemon vinaigrette. Perfect for meal prep, lunches, or Mediterranean-style dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup dried green or brown lentils
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely chopped
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Rinse lentils and add them to a pot with water.
  2. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender but not mushy.
  3. Drain lentils and allow them to cool slightly.
  4. In a large bowl, combine cooked lentils, cucumber, tomatoes, and red onion.
  5. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
  6. Pour the dressing over the lentil mixture and toss gently.
  7. Add feta cheese and parsley, then mix lightly.
  8. Serve immediately or chill for later.

Notes

  • Green or brown lentils work best because they hold their shape.
  • Add roasted vegetables for extra flavor.
  • This salad tastes even better after chilling for an hour.