This Lentil Salad with Feta is bright, lemony, and hearty enough to eat as a full meal. Persian cucumbers, kalamata olives, and za'atar give it a Mediterranean edge that sets it apart from a basic Chickpea Cucumber Salad, while the lemon dressing keeps every bite tasting fresh.
Lentil Salad With Feta At A Glance
- 🕐 Total Time: 40 minutes (20 min prep + 20 min cook)
- 🍽️ Servings: 4
- 🍅 Cuisine Type: Mediterranean / Greek-Israeli inspired
- 🧂 Flavor Profile: Bright and lemony with garlicky, briny notes from feta and kalamata olives, herby from fresh mint and parsley, warmed by za'atar
- 🥗 Dietary Info: Vegetarian, gluten-free. Contains dairy (feta), can be made dairy-free by omitting the feta or subbing a plant-based feta
- 📦 Storage Notes: Best within 2 days. The arugula and cucumber soften past that, so this isn't a make-it-Sunday-eat-it-all-week salad the way a sturdier grain salad would be
- ⭐ Why You'll Love It: A protein-packed lentil salad that eats like a full meal, not a side, with Mediterranean flavor that goes beyond the usual cucumber-tomato-feta template
Save And Summarize This Recipe
Feta is all over my site because it does a ton of work in a Mediterranean salad: salty, briny, and rich enough to make vegetables and legumes feel like a real meal. If you love that combination, this lentil salad sits alongside my Greek Salad and my Arugula Salad with Feta , both built on the same salty-sweet-briny balance. The za'atar and Persian cucumbers here also lean into the same Middle Eastern flavor profile as my Israeli Tomato Salad, if you want to explore more.
Jump to:
Lentils are one of my favorite ways to turn a salad into something that actually holds you over, and I lean on that trick often. My Italian White Bean Salad and Orzo Salad both use the same idea but with a different base ingredient. The hearts of palm here are another favorite of mine, and if you want more of them, my Hearts of Palm Salad puts it front and center.
Key Ingredients
You will need the following ingredients to make this lentil salad recipe:
- Lentils: Green or French lentils hold their shape best in a cold salad. I also tested this with red lentils but skip them. Red lentils break down too fast and turn the salad mushy instead of giving it texture.
- Za'atar: This Middle Eastern spice blend of thyme, sumac, and sesame is what gives the dressing its warmth. I tested this with Italian seasoning, which works in a pinch, but it shifts the flavor from Middle Eastern toward more classic Mediterranean, so it's not a true swap.
- Feta: French feta is milder and creamier than the sharper Greek or Bulgarian varieties. It is worth seeking out if you can find it. If you've got extra, it's the same ingredient that makes my feta pasta worth making on repeat.
- Hearts of palm: Canned is the gold standard and what I use here. It adds a mild, slightly tangy crunch that plays well against the lentils without overpowering them.
See the recipe card for quantities.
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Variations
- Sun-dried Tomatoes: Swap these in for the cherry tomatoes if you want more tang and chew.
- Fresh Dill: Adds a different herbal note if you want to shift away from mint.
- Roasted Red or Yellow Peppers: A good way to add color and a little sweetness.
- Radishes: For extra crunch and a bit of heat.
- Canned lentils: These work here as well. Drain and rinse well before using, and skip the cooking step entirely.
- Goat Cheese or Fresh Mozzarella: Both work in place of feta.
- Dairy-free: Omit the feta and add a little extra salt to make up for what you lose in brininess.
- Black Olives: Work in place of kalamata, or leave them out entirely.
- English Cucumber: The closest swap if you can't find Persian cucumbers.
How To Make Lentil Salad with Feta: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Make the dressing by whisking together in a small bowl the olive oil, lemon juice, lemon zest, garlic, dijon mustard, za'atar, salt, cumin, and ground black pepper.
Step 2: Cook the lentils if not using pre-cooked. Add the lentils to a large bowl along with the Persian cucumbers, cherry tomatoes, red onion, arugula, hearts of palm, and kalamata olives. Add the feta cheese and mix to combine.
Step 3: Add the dressing to the mix and toss to coat.
Step 4: Add the fresh parsley and mint and then toss again. Taste and serve.
Recipe Tips
- Use fresh lemon juice, not bottled. Bottled lemon juice tastes flat and doesn't have the brightness this dressing needs.
- The cumin is optional but worth keeping in. It gives the dressing a smoky depth. If you skip it, add a bit more lemon juice to keep the flavor from tasting one-note.
- Don't skip the za'atar. It's what separates this from a generic lemon vinaigrette, and it's the ingredient most likely to make people ask what's in the dressing.
Gwen's Pro Tip
Let it rest before serving if you can, at least 30 minutes, longer if you have it, the lentils soak up the dressing and the flavor is noticeably better than eating it right away.
Recipe Frequently Asked Questions
Green or French lentils. Red lentils break down and turn mushy in a cold salad.
Yes, and it's actually better that way. Let it sit at least 30 minutes after dressing so the lentils soak up the flavor.
Yes. Drain and rinse well, then skip the cooking step entirely.
More Salad Recipes
Let me know your thoughts on this Lentil Salad With Feta by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Lentil Salad with Feta and Lemon Dressing
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Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- zest of one lemon
- 3 garlic cloves grated
- 1 teaspoon dijon mustard
- 1 teaspoon za'atar or Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon ground cumin optional
- freshly ground pepper
Salad
- 2 ½ cups cooked lentils from 1 cup uncooked
- 3 Persian cucumbers thinly sliced
- ¼ cup cherry tomatoes cut in half
- ½ cup arugula slightly chopped
- ½ cup feta cheese crumbled
- ¼ cup red onion chopped
- ½ cup hearts of palm thinly sliced
- ½ cup kalamata olives or green olives pitted and halved
- ¼ cup fresh parsley chopped
- ¼ cup fresh mint chopped
Instructions
- Make the dressing by whisking together the olive oil, lemon juice, lemon zest, garlic, dijon mustard, za'atar, salt, cumin, and pepper. Set aside.
- Assemble the salad by placing the lentils and vegetables into a bowl.
- Add the dressing and toss to combine.
- Add the herbs and toss again. Season to taste and serve.
Lana says
This is so good! I made it for dinner and had the leftovers with warm pita bread the next day. Delicious.
Michelle L Goth says
Delicious and fresh tasting! Everyone enjoyed it.
laura says
Always looking for new and interesting salad recipes!
Aiah says
The lentils make it quite filling and the mix of veggies keeps it light and fresh. I added some radishes which gave a perfect crunch and I loved it. Yum! Definitely making this again!
Sharon says
I can't wait to make this salad; it looks delicious! You had me at lemony dressing!
Liz says
This salad was so good! I loved that it was quick and easy but still filling.