Lentil Salad with Feta

Name: Lentil Salad with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown lentils; 1/2 cup diced feta cheese; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup chopped fresh parsley; 1/4 cup red onion, finely chopped; Salt and pepper to taste; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Light & Fresh Meals

I absolutely love making this Lentil Salad with Feta during the warmer months when fresh produce is bursting with flavor. The combination of hearty lentils, tangy feta, and vibrant vegetables creates a wholesome dish that’s both satisfying and refreshing. I often find myself preparing this salad for picnics or quick lunches, as it keeps well in the fridge and just gets better over time. Plus, it's packed with nutrients and provides a great balance of protein and fiber that fuels my day!

Created by

Anna

Last updated on 2026-02-07T21:29:28.004Z

When I first experimented with Lentil Salad, I was amazed at how versatile lentils can be. They not only add a lovely texture but also absorb the incredible flavors of the dressing and vegetables around them. I recommend using a mix of fresh parsley, diced cucumbers, and cherry tomatoes for a salad that is not only pleasing to the palate but also visually stunning.

This salad is perfect for meal prep as it holds its texture well for a few days, making it an ideal candidate for lunches throughout the week. I love to drizzle a bit of olive oil and lemon juice on top right before serving to enhance the freshness of the dish.

Why You Will Love This Recipe
Hearty lentils packed with protein and fiber
Creamy feta that balances out the salad's flavors
Refreshing crunch from fresh vegetables
Perfect for meal prep and tastes even better the next day

Mastering Lentil Cooking

Cooking lentils perfectly is crucial for this salad's texture. I recommend using green or brown lentils, as they hold their shape better than red lentils when cooked. Start by rinsing the lentils under cold water to remove any debris. When boiling, keep a close eye and stir occasionally to prevent sticking. If you overcook them and they turn mushy, they won’t provide that hearty bite that's essential for the salad.

After cooking, drain the lentils and let them cool completely. Uncovered on a plate is a quick method that helps evaporate moisture, ensuring they don’t make the salad soggy. You want them cool enough to handle, yet still somewhat warm, as this can help meld the flavors when combined with the other ingredients.

Optimizing the Dressing

The dressing is a key component that elevates the flavors in this salad. Using freshly squeezed lemon juice offers a brightness that bottled juice can't match, emphasizing the freshness of the produce. If you prefer a bit more zest, consider adding a teaspoon of lemon zest to the dressing for an added flavor punch.

Whisking the dressing until emulsified will give it a nice creamy texture, which helps to coat the lentils and vegetables evenly. Adjust the consistency to your liking; if it feels too thick, a tablespoon of water can help loosen it up. I find that letting the dressing sit for about 10 minutes allows the flavors to meld, enhancing its overall taste when mixed with the salad.

Perfect Pairings and Storage Tips

This Lentil Salad with Feta pairs wonderfully with grilled meats or fish, adding a nutritious side that complements their flavors. For a vegetarian meal, serve it with some crusty bread or alongside roasted vegetables. You could also turn it into a hearty wrap by using a tortilla or lettuce leaves to create a fresh handheld meal.

For storage, keep the salad in an airtight container in the refrigerator where it can last up to three days. This salad actually tastes better the next day as the flavors develop, but be sure to keep the dressing separate if you plan on storing it for more than a day to maintain the texture of the vegetables.

Ingredients

For the Salad

1 cup dried green or brown lentils
1/2 cup diced feta cheese
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup chopped fresh parsley
1/4 cup red onion, finely chopped
Salt and pepper to taste

For the Dressing

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Cook the Lentils

In a pot, add the lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Combine Ingredients

In a large bowl, toss together the cooled lentils, feta cheese, cherry tomatoes, cucumber, parsley, and red onion. Drizzle the dressing over the salad and toss gently to combine.

Season and Serve

Taste the salad and adjust the seasoning with more salt and pepper if necessary. Serve immediately, or refrigerate for at least 30 minutes to allow flavors to meld.

Pro Tips

For added flavor, consider incorporating olives or switching up the herbs based on your preference. This salad can also be enjoyed warm, making it a flexible dish for different seasons.

Ingredient Substitutions

If you're not a fan of feta or need a dairy-free option, consider using vegan feta or even cubed avocado for creaminess. Crowning the salad with sliced avocado just before serving adds richness without overpowering the other flavors. You can also switch in any fresh herbs you have on hand; basil or cilantro could provide a delightful twist.

Feel free to mix in other veggies based on seasonal availability—bell peppers, radishes, or even roasted sweet potatoes can add extra color and taste. Utilizing different types of lentils, like French or black lentils, can alter the texture and appearance of the salad while still fulfilling the protein and fiber profile.

Scaling the Recipe

This recipe is easily scalable, making it perfect for gatherings or meal prep. When doubling the amount of lentils, ensure you have a large pot to allow for even cooking and to accommodate the increased volume. Then increase the amount of other ingredients proportionately, adjusting the dressing to taste.

For personal servings, you can halve the recipe while maintaining the same flavor integrity. A single serving can be made by cooking a smaller batch of lentils; just make sure to also balance your ratios of the other fresh ingredients to keep the salad’s delightful texture and taste.

Troubleshooting Common Issues

If you find the salad is too salty, balance it with additional cucumbers or tomatoes, which can absorb some of the saltiness while maintaining the refreshing characteristic of the dish. Alternatively, if the salad feels dry, a splash of extra dressing can tease out the moisture for a more palatable mouthfeel.

Keep an eye on the lentils while they cook. If they begin to fall apart, you may need to adjust your cooking time next time. Testing them a few minutes before the suggested time will help you find that perfect tender texture that holds up well in the salad.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes! This salad is great for meal prep and tastes even better the next day as the flavors develop.

→ What type of lentils work best?

Green or brown lentils hold their shape well and are perfect for this salad. Avoid red lentils as they tend to become mushy.

→ How long can I store this salad?

It can be stored in the refrigerator for up to 4 days. Just be sure to keep it in an airtight container.

→ Can I substitute the feta cheese?

Absolutely! If you want a dairy-free option, try using tofu or avocado for creaminess instead.