Quick Lentil & Feta Salad

Name: Quick Lentil & Feta Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1.5 cup brown lentils (cooked, drained, rinsed); 100 g feta cheese (crumbled); 1 pcs cucumber (medium, diced); 150 g cherry tomato (halved); 0.5 pcs red onion (small, thinly sliced); 0.25 cup parsley (fresh, roughly chopped); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, no-cook lentil salad that comes together in 15 minutes flat. Tender lentils soak up a zesty lemon dressing, tossed with briny feta, crisp cucumber, and fresh herbs for a light yet satisfying lunch or side.

PREP

10m

COOK

SERVES

1 CUP

408 cal

SERVINGS

METHOD · 5 STEPS

prep · ~2 min
Get the lentils ready.
If using canned lentils, drain and rinse under cold water. If using home-cooked lentils, make sure they are cooled to room temperature. Pat them dry gently with a clean kitchen towel so they don't water down the dressing.
prep · ~5 min
Prep the vegetables and herbs.
1.Dice the cucumber into small, even cubes.
2.Halve the cherry tomatoes.
3.Thinly slice the red onion into half-moons.
4.Roughly chop the parsley leaves.
mix · ~1 min
Make the lemon dressing.
1.In a small bowl, whisk together the olive oil and lemon juice.
2.Add the salt and cracked black pepper.
3.Whisk vigorously until slightly emulsified.
assemble · ~2 min
Toss the salad together.
1.Place the cooled lentils in a large mixing bowl.
2.Add the diced cucumber, halved tomatoes, and sliced red onion.
3.Pour the dressing over the top and toss gently to coat everything evenly.
4.Crumble the feta cheese over the salad and fold it in lightly, keeping some chunks intact.
TIPToss gently so the lentils keep their shape and the feta doesn't turn to mush.
garnish
Finish and serve.
Scatter the fresh parsley on top. Taste and adjust the seasoning with an extra pinch of salt or a squeeze of lemon if needed. Serve immediately or let it sit for 5 minutes to let the flavors meld.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cooked lentils completely dry with a towel so the dressing clings and doesn't get watery.
2
Use Persian or mini cucumbers—they have fewer seeds and stay crunchier in the salad.
3
Let the dressed salad rest for 5 minutes before serving so the lentils absorb the lemon-herb flavors.
4
Crumble feta with your fingers for irregular, craggy pieces that distribute better than knife-cut cubes.
5
If making ahead, keep the dressing and feta separate and toss just before serving to avoid sogginess.
6
Slice red onion paper-thin—a mandoline helps—then rinse under cold water to mellow its bite.
7
Use freshly cracked black pepper, not pre-ground, for a brighter, more aromatic finish.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200 g of grilled chicken, diced roasted tofu, or chickpeas to turn this side into a full meal. The extra protein pairs perfectly with the briny feta and bright lemon.

dairy free

Dairy-free

Swap feta for a plant-based feta or 2 tbsp of nutritional yeast. The salad stays tangy and satisfying without any dairy.

herb swap

Herb-swap

Replace parsley with equal parts fresh mint and dill. This gives the salad a fresher, more summery flavor that works beautifully with cucumber and feta.

HEALTH BENEFITS