Mediterranean Lentil & Feta Salad
Warm lentils tossed with crisp cucumber, creamy feta, and a bright lemon-olive oil dressing. Ready in 20 minutes, naturally vegetarian, and perfect for lunch or a light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 cup brown or green lentils, dried
- 1 large cucumber, diced into 1/2-inch pieces
- ¾ cup feta cheese, crumbled
- 1 whole lemon
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Bring a pot of salted water to boil. Add lentils and simmer until tender but not mushy, 18–20 minutes.
- 2
Drain lentils and transfer to a large bowl. Let cool for 2 minutes while you prepare the other ingredients.
- 3
Squeeze lemon juice into a small bowl. Whisk in olive oil, then season with salt and pepper.
- 4
Add cucumber and feta to the warm lentils. Pour dressing over and toss gently until coated.
- 5
Taste and adjust seasoning. Serve at room temperature or chilled.
Tools you’ll need
- pot, 3-quart or larger
- large bowl
- small bowl
- whisk
- colander
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