Mediterranean Lentil Salad Feta

There's something about a bowl of lentil salad that stops you mid-afternoon, makes you sit down properly instead of eating at your desk. My neighbor brought one over last summer, still cold from her fridge, and I remember tasting it and thinking—this is what I want to make again and again. The lentils had this earthy warmth, the feta was sharp enough to matter, and the whole thing felt like a meal, not just leaves.

I made this the night before a road trip, packed it in a glass container, and ate it cold at a rest stop overlooking the highway. It tasted like exactly what I needed—something real and nourishing that didn't require stopping at a gas station. That's when I knew this would become a regular thing in my kitchen.

Ingredients

• Green or brown lentils (1 cup): These hold their shape beautifully, unlike red lentils which dissolve into mush. Rinse them first and you'll avoid any grit that shows up between your teeth.
• Water (3 cups): A simple ratio—just enough to cook the lentils through without making them waterlogged.
• Bay leaf: It adds a whisper of warmth without announcing itself loudly.
• Cherry tomatoes: Halve them so they break down slightly when you toss the salad, releasing their juice into the dressing.
• Cucumber: Dice it small and add it right before serving so it stays crisp and doesn't water everything down.
• Red onion (1/2): Finely diced, it brings a sharp brightness that cuts through the earthiness of the lentils.
• Roasted red bell pepper: Buy the jarred ones if you're short on time—they're already soft and slightly sweet.
• Fresh parsley and mint: These are what transform the salad from just edible into something you want to eat again immediately.
• Extra-virgin olive oil (3 tbsp): This is where flavor lives, so don't use the cheap bottle.
• Lemon juice (2 tbsp): Fresh squeezed, always—it makes a real difference in how bright the whole thing tastes.
• Garlic (1 clove): Minced small enough that you get hits of it throughout but nothing overpowering.
• Oregano, cumin, and black pepper: These three together create an almost Mediterranean hum under everything else.
• Feta cheese (1/2 cup crumbled): This is salty and creamy and what makes people ask for the recipe.
• Pine nuts (toasted, optional): A small handful adds texture and a subtle toasted sweetness that nobody expects but everyone loves.

Instructions

Simmer the lentils gently:

Combine rinsed lentils, water, bay leaf, and salt in a medium saucepan and bring everything to a boil. Once it's boiling, drop the heat down and let it simmer uncovered for 20 to 25 minutes—you want them tender enough to bite through easily but still holding their shape. When they're done, drain them in a fine mesh strainer and let them cool to room temperature, which takes about 10 minutes if you spread them on a plate.

Build the salad foundation:

In your largest bowl, combine the cooled lentils with the cherry tomatoes, cucumber, red onion, roasted red pepper, parsley, and mint if you're using it. At this point it just looks like a pile of ingredients, but don't be fooled.

Make the dressing come together:

In a small bowl or jar, whisk the olive oil, lemon juice, minced garlic, oregano, cumin, pepper, and salt until it looks emulsified and cohesive. Taste it straight from the spoon—it should make your mouth water a little.

Bring everything into harmony:

Pour the dressing over the lentil mixture and toss everything gently so every piece gets coated. Don't smash the lentils or bruise the tomatoes, just turn it all together until the dressing is distributed evenly.

Crown it and serve:

Top the salad with crumbled feta and toasted pine nuts if you're using them. You can eat it right away while it's slightly warm, or refrigerate it for up to two days and eat it cold, which is honestly when the flavors taste their best.

Save to Pinterest

Someone once told me that lentil salad is what you eat when you want to feel good about yourself—not in a punishing way, but in a way that makes sense. I've made it for book clubs, family dinners, and lazy Sundays when I was cooking just for myself. Every time, it's somehow both humble and impressive.

Why This Tastes Like More Than Just a Salad

The combination of earthy lentils, sharp feta, and bright lemon creates a balance that feels deliberate and complete. The cumin and oregano add a subtle warmth that makes you wonder what you're tasting exactly, which is the mark of a well-constructed dish. Fresh herbs at the end—that's what separates this from a sad desk salad and makes it feel intentional.

How to Make It Your Own

This recipe is flexible enough that you can improvise without breaking it. If you don't have roasted red peppers, roast a fresh one or use sun-dried tomatoes instead. No mint in the house, double the parsley. Want it vegan, swap the feta for a cashew crumble or just skip the cheese altogether.

Storage and Timing

This salad actually improves overnight in the refrigerator as the lentils absorb more of the dressing and flavors meld together. It keeps for up to two days covered, and travels beautifully in a container if you're packing it for work or a picnic. If it seems dry when you're ready to eat it, a small drizzle of fresh olive oil and lemon juice brings it back to life.

• Make it the night before if you want to minimize morning kitchen time.
• Assemble everything except the feta and nuts, then add those right before eating so they stay fresh.
• This works as a side dish or a complete lunch depending on your appetite and what else you're eating.

Save to Pinterest

This is the kind of salad that makes you feel nourished instead of deprived, which is maybe the highest compliment a recipe can receive. Make it once and you'll understand why.

Recipe FAQs

→ How do I cook the lentils?

Simmer dried green or brown lentils in water with a bay leaf for 20–25 minutes until tender but firm, then drain and cool.

→ Is this dish vegan-friendly?

To make it vegan, simply omit the feta cheese or substitute it with your favorite plant-based cheese alternative.

→ How long can I store leftovers?

The salad can be refrigerated for up to 2 days, allowing the flavors to meld beautifully over time.

→ Can I use canned lentils?

Yes, rinsed and drained canned lentils are a great shortcut to reduce the preparation and cooking time significantly.

→ What can I add for extra crunch?

Toasted pine nuts add a lovely crunch, though you can also add walnuts or sliced almonds for texture.