Mediterranean Lentil Salad with Feta
Warm lentils tossed with crisp vegetables, creamy feta, and a bright lemon dressing. A hearty vegetarian salad ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¾ cup feta cheese, crumbled
- 3 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Bring 3 cups water to a boil in a pot over high heat. Add lentils and a pinch of salt.
- 2
Reduce heat to medium and simmer until lentils are tender but still hold their shape, about 18 minutes.
- 3
Drain lentils in a colander and rinse briefly under cool water to stop cooking. Transfer to a bowl.
- 4
While lentils cool, whisk lemon juice and olive oil together in a small bowl. Season with salt and pepper.
- 5
Add cucumber, tomatoes, and red onion to the lentils. Toss gently to combine.
- 6
Pour dressing over the salad and toss until coated evenly. Top with feta cheese.
- 7
Serve at room temperature or chilled, as preferred.
Tools you’ll need
- medium pot
- colander
- large mixing bowl
- small bowl
- whisk
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