Lentil Feta Salad
Bursting with Mediterranean flavors, this Lentil Feta Salad is a wholesome, protein-packed dish perfect for lunch, dinner, or a vibrant side at your next gathering. Tender green or brown lentils form the hearty base, complemented by crisp English cucumber, juicy cherry tomatoes, and a touch of red onion for balanced crunch and zest. Fresh herbs like parsley and mint bring a refreshing brightness, while creamy crumbles of feta cheese add a savory richness. Tossed in a zesty lemon-garlic vinaigrette, this salad is a delightful medley of textures and flavors. Ready in just 35 minutes and easily customizable, it’s a great make-ahead recipe that tastes even better as the flavors meld. Whether served chilled or at room temperature, this healthy salad is sure to become a staple in your repertoire.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups water
- 1 piece bay leaf
- 1 medium English cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.75 cup feta cheese
- 0.25 cup fresh parsley
- 2 tablespoons fresh mint
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the lentils thoroughly under cold water and pick out any debris or stones.
In a medium saucepan, combine the rinsed lentils, 3 cups of water, and the bay leaf. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 18-20 minutes or until the lentils are tender but not mushy. Drain any excess water and remove the bay leaf. Set the lentils aside to cool.
While the lentils are cooling, prepare the vegetables. Dice the cucumber into small bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion. Chop the parsley and mint leaves as well.
In a large mixing bowl, combine the cooled lentils, chopped cucumber, cherry tomatoes, red onion, parsley, and mint.
Crumble the feta cheese over the top and gently mix to combine.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper until well emulsified.
Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.
Taste and adjust seasonings if needed. Serve immediately or refrigerate for up to 2 days to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 18.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 853 mg | 66% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2237 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
