Mediterranean Lentil Feta Salad (Print-Friendly Version)
A vibrant salad featuring lentils, roasted tomatoes, creamy feta, and a zesty lemon dressing for a nutritious boost.
# What You'll Need:
→ Legumes
01 -
200 g cooked green or brown lentils (al dente)
→ Vegetables
02 -
200 g cherry tomatoes
03 -
15 g fresh parsley, finely chopped
04 -
Lemon wedges for serving
→ Cheese
05 -
100 g feta cheese, cubed
→ Oils & Vinegars
06 -
15 ml extra virgin olive oil for roasting
07 -
30 ml extra virgin olive oil for dressing
08 -
15 ml balsamic vinegar or red wine vinegar
→ Herbs & Spices
09 -
1 tsp dried oregano
10 -
¼ tsp crushed chili flakes (optional)
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Dressing
13 -
15 ml freshly squeezed lemon juice
14 -
5 g Dijon mustard
15 -
1 clove garlic, grated
# How to Make It:
01 -
Set the oven to 200°C to prepare for roasting the cherry tomatoes.
02 -
Place cherry tomatoes on a baking tray, drizzle with olive oil, sprinkle dried oregano, salt, pepper, and optional crushed chili flakes. Toss gently and roast for 12 to 15 minutes until blistered and juicy.
03 -
Rinse lentils under cold water. Boil in salted water for 18 to 22 minutes until tender but al dente. Drain and allow to cool slightly.
04 -
In a bowl, whisk together extra virgin olive oil, lemon juice, balsamic or red wine vinegar, Dijon mustard, grated garlic, salt, and pepper until emulsified.
05 -
On a serving dish, layer warm lentils, top with roasted tomatoes and feta cubes. Sprinkle chopped parsley and drizzle the dressing evenly. Serve with lemon wedges.
# Additional Tips:
01 -
Cook lentils al dente to maintain firmness and texture.
02 -
Roast tomatoes until blistered to enhance natural sweetness.
03 -
Store salad components separately when meal prepping to preserve freshness.
04 -
Adjust lemon juice in dressing to taste for desired brightness.