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The Best Mediterranean Lentil Salad with Feta and Lemon Vinaigrette

lentil salad - Tasty
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This fresh, protein-packed Mediterranean lentil salad combines hearty lentils, crisp vegetables, and tangy feta cheese with a bright lemon vinaigrette. It is an easy recipe perfect for a healthy light lunch or a satisfying side dish.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3 cups water or vegetable broth
  • 1/2 teaspoon salt, plus more for cooking
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • For the Lemon Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Cook the lentils: Combine the rinsed lentils and water or broth in a saucepan. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and let the lentils cool slightly.
  2. Prepare the vegetables: While the lentils cook, dice the cucumber, halve the tomatoes, and finely chop the red onion. Chop the fresh parsley and mint.
  3. Make the lemon vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, pepper, and a pinch of salt until well combined.
  4. Assemble the salad: In a large bowl, combine the cooled lentils, cucumber, tomatoes, red onion, parsley, and mint.
  5. Dress the salad: Pour the lemon vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  6. Add feta: Fold in the crumbled feta cheese, if using.
  7. Serve: You can serve this healthy lentil salad immediately, or chill it for 30 minutes to allow the flavors to meld. This is a great make-ahead salad for meal prep.

Notes

  • For a heartier, protein-packed salad, you can add 1 cup of cooked quinoa to the mix.
  • If you skip the feta cheese, this salad remains a hearty vegan salad.
  • This salad tastes even better the next day, making it an excellent choice for work lunch salad preparation.

Nutrition

Find it online: https://juliameal.com/lentil-salad-mediterranean-feta-lemon-vinaigrette/