Sexy Lentil Salad with Feta, Tomato, Cucumber, and Lemon Dressing Recipe
A vibrant and irresistible green lentil salad featuring perfectly cooked lentils in a flavorful broth, combined with fresh cherry tomatoes, cucumber, herbs, and crumbled feta, all tossed in a zesty lemon dressing. This salad is both hearty and refreshing, perfect for a light lunch or a side dish, with a delightful balance of textures and bright flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Lentils:
- 1 cup / 200g dried green lentils (or other lentils, except red)
- 1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
- 1 1/2 cups / 375 ml water
- 1 large garlic clove, smashed
- Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
- 1 bay leaf, dry or fresh
- 2 sprigs thyme, or 1/2 tsp dried thyme
- 1 rib celery, broken into 3 or 4 pieces (or a handful of leafy fronds)
Salad:
- 250 g / 8 oz cherry tomatoes, halved or quartered
- 2 cucumbers, cut into quarters then diced
- 1 red onion, finely diced
- ¼ cup coriander / cilantro, finely chopped
- ¼ cup parsley, finely chopped
- 90 g / 3 oz feta, crumbled (or more!)
- 2 handfuls rocket / arugula lettuce (optional – bed for salad)
Lemon Dressing:
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/3 cup / 85 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- ½ tsp salt
- Black pepper, to taste
Instructions
- Cook the Lentils: Place the lentil ingredients (lentils, broth, water, smashed garlic, lemon peel, bay leaf, thyme, and celery) in a large saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low. Cook for 20 minutes if you prefer firm lentils, or up to 25 minutes for softer lentils. Avoid overcooking to prevent mushiness.
- Drain and Rinse Lentils: Drain the cooked lentils in a colander and remove the celery, thyme, bay leaf, garlic, and lemon peel. Quickly rinse the lentils under cold water to remove any grit, but ensure you do not wash away the flavor. Set aside.
- Prepare the Dressing: Combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, optional sugar, salt, and black pepper in a jar. Shake well until all ingredients are emulsified.
- Assemble the Salad: In a large bowl, combine the lentils, cherry tomatoes, cucumber, red onion, chopped coriander, parsley, and some of the crumbled feta. Pour most of the lemon dressing over the mixture and toss gently to coat everything evenly.
- Serve: If using, spread rocket/arugula on a serving platter as a bed. Pile the lentil salad on top. Drizzle with the remaining dressing and finish by sprinkling the remaining crumbled feta over the salad. Serve immediately, ideally with pita bread for stuffing if desired.
Notes
- This recipe works best with green lentils due to their size and ability to hold shape; avoid red lentils as they get mushy.
- For canned lentils, use 2 cans drained and rinsed, microwave briefly until warm, then marinate with some dressing for 1 hour or overnight for best flavor. No need for extra dressing when using canned lentils.
- Smashing the garlic releases more flavor while making it easier to remove after cooking.
- For tomatoes, deseed watery centers to prevent the salad from becoming soggy.
- Salad keeps well for up to 2 days; keep rocket lettuce separate to maintain crispness and minimize dressing to prolong freshness.
- Variations include using this cooking method for lentils in warm sides, warm meals with greens and eggs, adding roasted vegetables, or incorporating into thin omelettes.
