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 green or brown lentils, rinsed; 2 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/2 red onion, finely chopped; 1 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Nutritious Food Recipes

I absolutely love this Lentil Salad with Feta! Packed with vibrant flavors and textures, it has become a go-to dish for me, whether for a light lunch or a side at dinner. The earthy lentils combined with tangy feta, crunchy veggies, and a zesty dressing create a refreshing meal that’s both satisfying and nutritious. Plus, it can be made ahead of time, making it perfect for meal prepping or entertaining. I can't wait to share this delightful recipe with you!

Created by

Emily

Last updated on 2026-02-07T17:46:27.128Z

When I first tried this Lentil Salad, I was amazed at how such simple ingredients could create a dish bursting with flavor. The combination of lentils, crunchy vegetables, and creamy feta was a revelation. Adding a splash of lemon juice brought everything together, highlighting the freshness of the ingredients. I like to make this salad the night before, allowing the flavors to meld beautifully.

One key tip I discovered is to cook the lentils just right; you want them tender but not mushy. Cooking them in broth instead of water adds an extra layer of taste. I often include fresh herbs like parsley or mint to elevate the flavors further!

Why You'll Love This Recipe
Nutritious and filling, perfect for any meal
The combination of textures keeps every bite interesting
Easily customizable with your favorite vegetables

Perfectly Cooked Lentils

The key to a great lentil salad lies in perfectly cooked lentils. For this recipe, using green or brown lentils not only provides a sturdy texture but also a nutty flavor that complements the other ingredients beautifully. Be sure to rinse the lentils thoroughly before cooking; this helps remove any dust or debris that may affect the flavor. When cooking, keep an eye on them—overcooked lentils can turn mushy, detracting from the salad’s overall texture. Cook for about 25 minutes until they are tender but still hold their shape.

To achieve the best results, bring the lentils to a gentle boil in vegetable broth before reducing the heat to a simmer. This broth adds a depth of flavor that water simply can’t provide. Once cooked, draining any excess liquid is essential—this keeps the salad from becoming soggy. I usually let mine cool down on a baking sheet for quicker cooling, which helps preserve their structure.

Zesty Dressing Balance

Creating a dressing that balances the earthiness of lentils and the tanginess of feta is crucial. The combination of olive oil, fresh lemon juice, and Dijon mustard not only enhances the flavors but also adds a creamy texture that melds beautifully with the salad. For the best results, whisk the dressing vigorously until it’s well emulsified—this will ensure that each bite of salad is coated evenly. Adjust the acidity by adding a bit more lemon juice if you prefer a sharper flavor.

If you’re looking to customize the dressing, consider adding minced garlic for an extra kick or a touch of honey for sweetness. Both variations can elevate the overall profile of the salad, making it more tailored to your taste. Just remember, the goal is to have a dressing that enhances the salad, not overpowers it.

Storage and Make-Ahead Tips

One of the great things about this Lentil Salad with Feta is that it can be made ahead of time, making it an excellent option for meal prep or entertaining. Once assembled, the salad can be stored in an airtight container in the refrigerator for up to three days. As it sits, the flavors have time to meld, often making it even tastier the next day. However, if you plan to store it for later, consider waiting to add the feta until just before serving to keep its texture intact.

If you want to scale this recipe, doubling it is easy and always a hit for gatherings. Just make sure to use a large enough bowl for mixing and adjust the quantities of each ingredient proportionally. If you're adapting the recipe for different dietary needs, feel free to swap feta for a vegan cheese alternative, or use quinoa or chickpeas instead of lentils for a different grain or protein base.

Ingredients

For the Salad

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

For the Dressing

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

Instructions

Cook the Lentils

In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until tender. Drain any excess liquid and let cool.

Prepare the Dressing

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

Assemble the Salad

In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle with the dressing and toss gently to coat.

Add Feta

Fold in the crumbled feta cheese, adjusting seasoning with more salt and pepper if needed.

Serve

Serve the salad immediately or refrigerate for later. The flavors will develop even further as it sits.

Pro Tips

Feel free to add in any other vegetables you love, such as carrots or avocados. This salad keeps well for several days in the fridge, making it great for meal prep.

Serving Suggestions

This salad serves wonderfully on its own as a light meal, but it can also pair nicely with grilled meats or seafood. The zesty flavors complement richer proteins, making it a versatile side dish for summer barbecues or fall gatherings. You might also consider adding avocado slices or hard-boiled eggs for extra creaminess and protein, elevating it to a more substantial meal.

For a twist on presentation, serve it in halved avocado, which not only adds visual appeal but also a delightful flavor pairing. A sprinkling of sunflower seeds or pumpkin seeds on top can also provide a satisfying crunch, taking the texture experience to the next level.

Ingredient Variations

Feel free to customize the salad with your favorite seasonal vegetables. Grated carrots, shredded cabbage, or roasted sweet potatoes can add different textures and flavors, making the dish truly your own. Seasonal variations keep it exciting throughout the year and utilize what’s fresh and available, particularly if visiting a local farmer’s market.

If you're a fan of herbs, experiment with adding fresh dill, cilantro, or mint to provide a refreshing twist. Each herb offers its own distinct flavor profile, so choose based on what you enjoy most or what complements the other components of your meal.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can substitute canned lentils for quick preparation. Just rinse and drain them before adding to the salad.

→ How long does this salad last in the fridge?

The lentil salad can last up to 3 days in the fridge, making it perfect for meal prepping.

→ What other cheeses can I use instead of feta?

You can use goat cheese or even a dairy-free cheese alternative, depending on your preference.

→ Is this salad suitable for vegans?

To make it vegan, simply omit the feta cheese or use a suitable vegan cheese alternative.