Lentil and Feta Salad
Cold lentils, sharp feta, far more interesting than it sounds.
Recipe Author
Riff Kitchen@riffkitchen
MediterraneanVegetarianHigh Protein
Lentil and Feta Salad
Cold lentils, sharp feta, far more interesting than it sounds.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Classic's note
Dress the lentils while they are still warm. Warm pulses absorb dressing; cold ones just get coated and taste bland in the middle.
Method
6 steps · tap one to tick it off
Tips
Pull the lentils while they hold shape. Taste from 20 minutes; they should be tender with a slight bite. Overcooked lentils turn mushy once tossed with the dressing.
Drain the lentils thoroughly. Water trapped among them dilutes the lemon dressing. Shake the sieve well and let them sit a minute before tossing.
Seed the cucumber if it is watery. Scooping out the seeds stops the salad pooling liquid, especially if it sits for a while before serving.
Swaps
No Tomato (Cherry)? Any ripe tomato, diced and drained, or roasted red peppers from a jar.
No Onion (Red)? A shallot or sliced scallions, which need no soaking.
No Parsley? Mint, dill or a mix of both.
Storage
Fridge: 3 to 4 days in a sealed container. The cucumber turns watery, so add it and the feta on the day if making ahead.
Freezer: Not worth freezing: the cucumber and tomatoes thaw limp and the feta goes wet and crumbly.
Serving: Serve at room temperature. Take it out of the fridge 20 minutes early and add a squeeze of lemon.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Classic's note
Dress the lentils while they are still warm. Warm pulses absorb dressing; cold ones just get coated and taste bland in the middle.
Instructions
Follow the steps to perfection.
Tips
Pull the lentils while they hold shape. Taste from 20 minutes; they should be tender with a slight bite. Overcooked lentils turn mushy once tossed with the dressing.
Drain the lentils thoroughly. Water trapped among them dilutes the lemon dressing. Shake the sieve well and let them sit a minute before tossing.
Seed the cucumber if it is watery. Scooping out the seeds stops the salad pooling liquid, especially if it sits for a while before serving.
Swaps
No Tomato (Cherry)? Any ripe tomato, diced and drained, or roasted red peppers from a jar.
No Onion (Red)? A shallot or sliced scallions, which need no soaking.
No Parsley? Mint, dill or a mix of both.
Storage
Fridge: 3 to 4 days in a sealed container. The cucumber turns watery, so add it and the feta on the day if making ahead.
Freezer: Not worth freezing: the cucumber and tomatoes thaw limp and the feta goes wet and crumbly.
Serving: Serve at room temperature. Take it out of the fridge 20 minutes early and add a squeeze of lemon.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix