BiteSaavy
BiteSaavy recipe

Mediterranean Lentil and Feta Salad

A fresh, protein-packed lentil salad with tangy feta and crisp vegetables, perfect for a quick and healthy lunch.

Lunch 15 min prep 20 min cook Serves 4 Lunch Vegetarian Gluten-Free
Mediterranean Lentil and Feta Salad

Ingredients

  • dry green lentils
    150 g 5.3 oz rinsed
  • water
    500 ml 2 cups for cooking lentils
  • cucumber
    1 medium (200 g) 1 medium (7 oz) diced
  • cherry tomatoes
    150 g 5.3 oz halved
  • red onion
    50 g 1.75 oz finely chopped
  • feta cheese
    100 g 3.5 oz crumbled
  • fresh parsley
    15 g 0.5 oz chopped
  • extra virgin olive oil
    30 ml 2 tbsp
  • lemon juice
    15 ml 1 tbsp freshly squeezed
  • garlic clove
    1 1 minced
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Rinse lentils and simmer in water for 20 minutes until tender; drain and cool.
  • 2
    In a large bowl, combine cucumber, cherry tomatoes, red onion, and parsley.
  • 3
    Add cooled lentils and crumble feta cheese over the salad.
  • 4
    Whisk together olive oil, lemon juice, garlic, salt, and pepper.
  • 5
    Pour dressing over salad and toss gently to combine.
  • 6
    Serve immediately or chill for 10 minutes before serving.

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