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Protein-Packed Mediterranean Lentil Salad with Zesty Lemon Feta Dressing

Close-up of a bright, fresh lentil salad mixed with chopped cucumbers, cherry tomatoes, and feta cheese.
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Create this satisfying and nutritious Mediterranean lentil salad. This protein-packed recipe with zesty lemon feta dressing comes together fast, making it perfect for a quick weeknight meal or healthy lunch prep.

Ingredients

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

Instructions

  1. Combine the rinsed lentils, 3 cups of water or broth, and 1/2 teaspoon of salt in a medium saucepan. 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. While the lentils cook, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled lentils, halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and mint.
  4. Pour the lemon vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  5. Fold in the crumbled feta cheese, if using.
  6. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed for your preferred zesty flavor.
  7. Serve immediately or chill for at least 30 minutes to allow the flavors to meld. This salad is excellent for meal prep throughout the week.

Notes

  • For a vegan option, simply omit the feta cheese.
  • This salad tastes better after chilling for an hour, making it ideal for meal prep lunches.
  • If you do not have brown or green lentils, use French (Puy) lentils for the best texture.
  • You can add 1/2 cup of chopped bell pepper for extra crunch and color.

Nutrition

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