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Mediterranean Lentil Salad with Feta

A vibrant and hearty salad packed with tender lentils, crisp fresh vegetables, salty feta cheese, and olives, all tossed in a zesty Greek vinaigrette. Perfect for meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Salad
  • 1 cup dried brown or green lentils rinsed
  • 3 cups vegetable broth or water
  • 1 large English cucumber sliced into half-moons
  • 1 pint cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and sliced
  • 4 oz feta cheese crumbled
  • 0.5 cup fresh parsley chopped
The Dressing
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper

Equipment

  • Medium saucepan
  • Fine-mesh sieve
  • Large mixing bowl
  • Small jar or bowl for dressing
  • Chef's knife and cutting board

Method
 

  1. In a medium saucepan, combine lentils and broth. Bring to a boil, then simmer covered for 20-25 minutes until tender but firm. Drain and rinse with cool water.
  2. While lentils cook, prepare cucumber, tomatoes, onion, olives, feta, and parsley.
  3. In a small jar, combine all dressing ingredients and shake vigorously to emulsify.
  4. In a large bowl, combine the cooled lentils and all prepared vegetables, cheese, and herbs.
  5. Pour dressing over the salad and toss gently to combine thoroughly.
  6. Let sit for 15 minutes before serving for flavors to meld. Store refrigerated.

Notes

To mellow the raw red onion flavor, soak slices in ice water for 10 minutes and drain before adding to salad. Canned lentils can be used; rinse well first.