Lemony Lentil & Feta Salad is a vibrant dish that blends zesty citrus, smooth feta, and wholesome lentils — a timeless favorite enjoyed by many. Whether you’re tossing it together for a weekday lunch or sharing it at a weekend gathering, this dish is anything but boring. With the bold zip of lemon juice, crisp vegetables, and fresh herbs woven throughout, every forkful brings a burst of flavor that feels both refreshing and satisfying. Best of all, it’s easy to prep ahead, travels well, and fits seamlessly into any season.
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A Salad That’s Simple, Satisfying, and Seriously Good for You
Nutritional powerhouse in a bowl
Lentils are often overlooked, but once you discover their rich nutritional profile, it’s hard to imagine your pantry without them. Packed with plant-based protein, fiber, iron, and complex carbs, they deliver long-lasting energy and satiety. Combined with crumbly, calcium-rich feta and hydrating vegetables like cucumber and bell pepper, this salad nourishes from the inside out. It’s a one-bowl meal that leaves you feeling energized—not weighed down.
A salad that doesn’t feel like a side
Unlike leafy greens that wilt or disappear under dressing, lentils hold their texture beautifully. Paired with crisp bell pepper, juicy cucumber, and the tang of red onion, every bite has layers of texture. The herbs lift the flavor, while the creamy feta ties it all together. This isn’t a salad that gets lost on the plate—it is the plate. It also gets better as it sits, making it a favorite for weekly meal prep or picnic spreads.
Why the Lemony Dressing Brings It All Together
Bright, simple ingredients that elevate flavor
There’s something undeniably special about fresh lemon zest and juice. It awakens the lentils, complements the salty feta, and brings life to the herbs. Whisked with good olive oil, salt, and pepper, this dressing isn’t fussy—but it delivers on flavor. Don’t skip the zest. It’s where all the lemon’s aromatic oils live, and it makes a big difference.
The balance of creamy, zesty, and herby
Feta brings creaminess and a touch of salt. Lemon adds a clean, citrusy punch. Fresh parsley and mint cool things down while bringing an aromatic, garden-fresh layer. This trifecta—zesty, salty, and herbaceous—means every bite tastes composed and complete. For an extra twist, try adding a pinch of ground sumac or a handful of chopped dill. It’s easy to adapt.
Customize It Your Way with Smart Substitutions
Choose your lentils wisely
Green and brown lentils are both excellent here. They hold their shape, cook quickly, and provide just the right bite. French (du Puy) lentils work too, though they’re slightly firmer. If you’re in a pinch, canned lentils are an option—just drain and rinse them thoroughly and skip the cooking step.
To avoid mushy lentils, simmer them uncovered and taste-test toward the end. Once tender but firm, drain them immediately and let cool before tossing them with the rest.
Substitutions and add-ins to make it your own
- Make it vegan: Swap feta for plant-based feta or creamy avocado
- Add protein: Chickpeas, shredded chicken, or hard-boiled eggs
- Grain it up: Stir in cooked quinoa, farro, or bulgur for extra texture
- Spice it up: Add roasted cumin seeds or chili flakes for heat
Looking for more refreshing options? Try this Orzo Feta Salad with Cucumber—a crisp cousin to today’s lentil bowl.
Serving Suggestions, Storage Tips & Seasonal Ideas
What to serve with it
This salad is truly complete on its own, but it also pairs beautifully with:
- Grilled chicken, shrimp, or tofu
- Warm pita bread or flatbread with hummus
- A bowl of Lemon Orzo Bowl with Feta & Roasted Veggies for a lemon-forward feast
- Mezze boards alongside olives, roasted red peppers, and baba ghanoush
It shines as a main, but plays well as a hearty side dish, too.
Storage and make-ahead tips
| Storage Method | Duration | Notes |
|---|---|---|
| Fridge | 4–5 days | Store in airtight container |
| Meal prep tip | Keep dressing separate | Toss before serving for freshest flavor |
Because this salad improves with time, it’s a dream for meal prepping. The lentils soak in the dressing, and the herbs mellow beautifully.
Ingredients
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
- ½ cup crumbled feta cheese
- 1 small cucumber, diced
- 1 small red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
- Salt & black pepper, to taste
Tools You’ll Need
- Medium pot with lid
- Fine-mesh strainer
- Cutting board and sharp knife
- Mixing bowls (1 large, 1 small)
- Citrus zester or fine grater
- Spoon or salad tongs
Step-by-Step Instructions
- Cook the lentils: Bring water or broth to a boil in a medium pot. Add rinsed lentils and reduce to a simmer. Cook for 20–25 minutes until tender but not mushy. Drain and cool.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- Combine ingredients: In a large mixing bowl, add cooled lentils, feta, cucumber, red pepper, red onion, parsley, and mint.
- Toss and serve: Pour the dressing over and mix gently until everything is coated. Taste and adjust salt or lemon if needed.
- Serve: Enjoy chilled or at room temperature.
Tips for Success
- Always zest the lemon before juicing—it’s easier and less messy
- Use fresh herbs, not dried ones, for best flavor and color
- Don’t skip cooling the lentils—they’ll wilt the veggies if too hot
- Taste after dressing and adjust seasoning accordingly
Nutritional Information (per serving)
| Calories | Protein | Carbs | Sugars | Fat | Fiber |
| 320 | 15g | 35g | 4g | 12g | 10g |
FAQs
Can I use canned lentils?
Yes—drain, rinse, and skip the boiling step. Just ensure they’re not too soft.
Is this salad gluten-free?
Yes, it’s naturally gluten-free—just be sure to confirm that your broth and feta are labeled gluten-free.
Can I freeze this salad?
Freezing is not recommended. Lentils and herbs tend to lose their texture.
Can I double the recipe?
Absolutely! It’s ideal for meal prep or feeding a crowd.
Final Thoughts + More Salad Inspiration
Lemony Lentil & Feta Salad with Fresh Herbs is proof that simple ingredients can deliver extraordinary flavor. With minimal prep, maximum freshness, and incredible versatility, this recipe deserves a spot in your regular rotation. Whether you’re packing it for work or pairing it with grilled veggies at dinner, it never disappoints.
Craving more wholesome bowls? Try these favorites:
- Roasted Cauliflower Couscous Bowl
- Lemon Orzo Bowl with Feta & Roasted Veggies
- Orzo Feta Salad with Cucumber
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Print
Lemony Lentil & Feta Salad with Fresh Herbs
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lemony Lentil & Feta Salad with Fresh Herbs is a vibrant, satisfying salad bursting with Mediterranean flavor. Hearty lentils meet creamy feta, crisp vegetables, and a zesty lemon-herb dressing that brings everything to life. Perfect for meal prep, lunches, or gatherings, this refreshing salad is as nourishing as it is delicious—easy to make, endlessly customizable, and ready in under 30 minutes.
Ingredients
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
- ½ cup crumbled feta cheese
- 1 small cucumber, diced
- 1 small red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
Salt & black pepper, to taste
Instructions
In a medium pot, bring water or broth to a boil. Add lentils, reduce heat, and simmer uncovered for 20–25 minutes until tender but not mushy. Drain and let cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper to make the dressing.
In a large bowl, combine cooled lentils, feta, cucumber, red bell pepper, red onion, parsley, and mint.
Pour dressing over salad and toss gently to combine.
Serve immediately, or chill for 20+ minutes for deeper flavor. Enjoy!
Notes
Make it vegan: Use dairy-free feta or cubed avocado.
Use canned lentils: Drain and rinse thoroughly—no cooking needed.
Meal prep tip: Store dressing separately and toss before serving for freshest texture.
Best flavor: Chill for 20–30 minutes after tossing to let flavors blend.
Optional add-ins: Cherry tomatoes, olives, quinoa, or chopped dill.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Dish
- Method: Boiled, Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 450mg (depends on broth and feta)
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg