Description
Greek Lentil Salad Recipe (Mediterranean Style) is a meal prep-friendly, protein-packed salad that tastes better after chilling. The lentils soak up a creamy feta-dill lemon dressing.
Ingredients
Scale
- 2 cups dried brown lentils (rinsed and picked over)
- 6 cups water or broth
- salt (for cooking)
- 1 pint grape tomatoes (halved)
- 1 English cucumber (peeled, lightly seeded, and diced)
- 1 green bell pepper (finely diced)
- 2 to 3 green onions (thinly sliced)
- 4 to 6 ounces feta cheese (crumbled and divided)
- 1 to 2 cloves garlic, minced
- ¼ cup fresh dill (finely chopped and divided)
- 2 teaspoons dried oregano (divided)
- ⅓ cup extra virgin olive oil (plus more if needed)
- 3 tablespoons red wine vinegar
- juice of ½ lemon (about 1½ tablespoons)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse the lentils under cold water. Add them to a pot with the water or broth and a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook until tender but still holding their shape, about 20 to 25 minutes. Drain well and let the lentils cool slightly.
- In a large serving bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper. Stir in most of the dill, most of the oregano, and about 3 to 4 ounces of the feta, mixing until the feta softens slightly into the dressing.
- Add the cooled lentils directly to the bowl and toss gently until evenly coated.
- Add the tomatoes, peeled and seeded cucumber, green bell pepper, and green onions. Toss gently, keeping the lentils intact.
- Taste and adjust seasoning with more salt, pepper, lemon juice, or olive oil if needed. If the salad looks dry after resting, drizzle in 1 to 2 tablespoons olive oil. Finish with the remaining feta, dill, and oregano sprinkled over the top just before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 15 mg
Keywords: Greek Lentil Salad, Mediterranean Salad, Healthy Salad, Lentil Recipe