Greek Lentil Salad with Herbs and Feta
A vibrant and hearty Greek lentil salad bursting with fresh herbs, crisp vegetables, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing. This refreshing dish is perfect for a light yet satisfying lunch.
Ingredients
- Brown or Green Lentils 1 cup
- Water or Vegetable Broth 3 cups
- Red Onion 1/4 small
- Cucumber 1/2 medium
- Cherry Tomatoes 1 cup
- Bell Pepper (green or red) 1/2 medium
- Fresh Parsley 1/4 cup
- Fresh Mint 2 tbsp
- Feta Cheese 1/2 cup
- Olive Oil 3 tbsp
- Lemon Juice 2 tbsp
- Dried Oregano 1 tsp
- Salt 1/2 tsp
- Black Pepper 1/4 tsp
How to Cook
- Rinse 1 cup of brown or green lentils thoroughly under cold running water.
- In a medium saucepan, combine the rinsed lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid.
- While the lentils are cooking, finely dice 1/4 small red onion, dice 1/2 medium cucumber, halve 1 cup of cherry tomatoes, and dice 1/2 a bell pepper. Roughly chop 1/4 cup fresh parsley and 2 tablespoons fresh mint (if using).
- In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- In a large bowl, combine the cooked and drained lentils, diced red onion, cucumber, cherry tomatoes, bell pepper, chopped parsley, and mint. Pour the dressing over the lentil mixture and toss gently to combine.
- Gently fold in 1/2 cup of crumbled feta cheese. Taste and adjust seasoning if needed. Serve immediately or chill for a short period.