Lentil Salad with Feta

There’s something comforting about a fresh salad, especially when it’s filled with vibrant colors and lively flavors. I remember the first time I made Lentil Salad with Feta; the mix of textures and tastes brought an unexpected joy to our table. The crunch of cucumbers, the sweetness of dates, and the saltiness of feta blend together beautifully, creating a dish that not only looks appetizing but also nourishes the body. This recipe is a celebration of simple, wholesome ingredients that come together to create something extraordinary. It’s not just a salad; it’s a way to connect with friends and family over good food.

why make this recipe

This Lentil Salad with Feta is perfect for several reasons. It’s healthy, packed with protein, and offers a delightful combination of flavors. Lentils are filling and nutritious, while fresh herbs and veggies add a crisp and refreshing taste. Plus, it’s easy to prepare, making it a great go-to for gatherings or a simple weeknight dinner. You can serve it as a main dish or a side, and it makes for excellent leftovers.

how to make Lentil Salad with Feta

Ingredients:

• 2 cans lentils, rinsed and drained
• 1 cup dates, chopped
• 1 cucumber, diced
• 3/4 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup red onion, diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup pistachios, roughly chopped
• Zest of one lemon
• 1/3 cup olive oil
• Juice of 1 large lemon
• Zest of one lemon (again)
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Directions:

1. Start by draining and rinsing the canned lentils under cold water. Shake off any extra moisture and place the lentils in a large mixing bowl.
2. In the same bowl, add the chopped dates, diced cucumber, chopped mint, chopped parsley, diced red onion, crumbled feta, pistachios, and lemon zest.
3. In a small bowl, mix together the lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking until the dressing is smooth.
4. Pour the dressing over the lentil mixture and gently toss everything together until well coated.
5. Cover the bowl and refrigerate the salad for at least 30 minutes so the flavors can meld together. It tastes even better the next day!
6. Before serving, taste and adjust seasoning if necessary. Enjoy chilled or at room temperature, whether as a salad or with tortilla chips.

how to serve Lentil Salad with Feta

You can serve this Lentil Salad with Feta in many ways. A simple bowl makes a lovely main dish, while it’s also a terrific side for grilled meats or fish. If you want to make it more interactive, set it out with tortilla chips for scooping. For a complete meal, pair it with crusty bread.

how to store Lentil Salad with Feta

Store any leftover lentil salad in an airtight container in the refrigerator. It will last for about 3 days. The flavors will deepen over time, making it even tastier. However, keep in mind that the cucumber might lose its crunch after a day or two.

tips to make Lentil Salad with Feta

1. Feel free to add other veggies like bell peppers or cherry tomatoes for extra color.
2. If you want a little spice, consider adding chopped jalapeños or a pinch of red pepper flakes.
3. For a vegan version, leave out the feta or substitute with a plant-based cheese.

variation

You can easily switch things up by using different herbs such as basil or cilantro. Additionally, swapping pistachios with walnuts or almonds can give a different texture and taste.

FAQs

Can I use dried lentils instead of canned?

Yes, you can! Just remember to cook them first according to package instructions before adding to the salad.

How can I make this salad more filling?

You can add some cooked quinoa or brown rice to the salad for extra protein and fiber.

Is this salad suitable for meal prep?

Absolutely! It stores well and the flavors blend beautifully, making it a great choice for meal prep.

Lentil Salad with Feta

A vibrant and flavorful Lentil Salad with Feta, packed with nutritious ingredients and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Calories: 350

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 2 cans canned lentils, rinsed and drained
• 1 cup dates, chopped
• 1 medium cucumber, diced
• 3/4 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup red onion, diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup pistachios, roughly chopped
• 1 medium lemon, zest of one

Dressing Ingredients

• 1/3 cup olive oil slowly drizzled
• 1 large lemon, juice of
• 1 medium garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Method

 

Preparation

1. Start by draining and rinsing the canned lentils under cold water. Shake off any extra moisture and place the lentils in a large mixing bowl.
2. In the same bowl, add the chopped dates, diced cucumber, chopped mint, chopped parsley, diced red onion, crumbled feta, pistachios, and lemon zest.
3. In a small bowl, mix together the lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking until the dressing is smooth.
4. Pour the dressing over the lentil mixture and gently toss everything together until well coated.
5. Cover the bowl and refrigerate the salad for at least 30 minutes so the flavors can meld together.

Serving

1. Before serving, taste and adjust seasoning if necessary. Enjoy chilled or at room temperature, either as a salad or with tortilla chips.

Notes

Store any leftover lentil salad in an airtight container in the refrigerator for about 3 days. The flavors deepen over time but the cucumber might lose its crunch.