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Mediterranean Lentil Salad Bowls with Feta and Fresh Vegetables

Mediterranean Lentil Salad Bowls with Feta and Fresh Vegetables

Firm green or brown lentils tossed with tomatoes, cucumber, red onion, parsley, olives and crumbled feta in a lemon-oregano dressing make a hearty salad that tastes better the day after you make it. Spoon it over arugula or spinach and you have a lunch bowl that holds up well in the refrigerator.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed and picked over
  • 1 bay leaf optional
  • 1 cup cherry tomatoes quartered
  • 1 small cucumber diced
  • 1/4 cup red onion finely diced
  • 1/3 cup Kalamata olives pitted and halved
  • 1/2 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 small clove garlic grated
  • 1 tsp Dijon mustard
  • salt and black pepper to taste
  • 4 cups arugula or baby spinach for serving

Method
 

  1. Put the lentils and bay leaf in a saucepan and cover with water by about 2 inches. Bring to a boil, then lower to a gentle simmer.
  2. Cook uncovered for 18–25 minutes, until the lentils are tender but still hold their shape. Start tasting at 15 minutes. Add 1/2 teaspoon salt in the last 5 minutes.
  3. Drain well, discard the bay leaf, and spread the lentils on a tray to cool for 10 minutes.
  4. Meanwhile whisk the olive oil, lemon juice, oregano, garlic, mustard, 1/4 teaspoon salt and plenty of pepper in a large bowl.
  5. Add the warm lentils to the dressing and toss; warm lentils absorb flavor better. Let them sit 5 minutes.
  6. Fold in the tomatoes, cucumber, onion, olives and parsley. Taste and adjust the salt and lemon. Scatter the feta over the top.
  7. Serve over the arugula or spinach.

Notes

  • A gentle simmer, not a rolling boil, keeps the lentils from splitting.
  • Rinse the diced red onion under cold water for a milder bite.