Serve this Middle Eastern-inspired salad with whole-wheat pitas and melon wedges.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

    Advertisement

Tips

Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 8 hours.

Nutrition Facts

280 calories; 15.6 g total fat; 7 mg cholesterol; 536 mg sodium. 23.6 g carbohydrates; 12.6 g protein; Full Nutrition

Reviews (8)

8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2011
Wonderful! My husband and I thouroughly enjoyed this dish! I scaled it back for the two of us and used dried dill instead of fresh. I made it exactly according to the recipe; it was really wonderful! This would be great cold in the summer time! I served it with poached salmon. It was a great light combination. I agree with other reviewers; the feta really made the dish. I plan on making this again! Pros: Easy healthy delicious versatile!
Rating: 5 stars
10/29/2011
Based on some of the comments and what was in my pantry I changed this recipe a little bit. I used 1 pkg. Trader Joe's Beluga Lentils 1 pkg. Trader Joe's cooked Brown Rice. 2-3 T. olive oil 2 tsp. dried dill weed and a little over 1/2 cup of the Feta. I followed the rest of the recipe pretty much exactly. This turned out really great and I plan on making it again.
Rating: 5 stars
10/30/2011
This was wonderful!! Like a previous reviewer I cut way back on the amount of olive oil. I had 2.5 cups prepackaged steamed lentils (yay Trader Joes!) and 2 T of olive oil was all I needed for a delicious dressing. Also to save a little money I used dried dill weed (2 tsp) from my pantry instead of fresh. Great result all around. Finally I chose to sprinkle the lentil salad with feta just before serving. Made for a nice presentation and I anticipate the leftovers will keep better. Bottom line: Will definitely make again and suggest to all my vegetarian friends.
Advertisement
Rating: 5 stars
10/30/2011
Appealing combination of flavors colors and textures. The first time I made this my family asked me to make it again the next day. It's a good potluck offering. I chop and add the red pepper shortly before serving the salad so that the vitamins in the red pepper don't have a chance to deteriorate in the refrigerator. Over time I have reduced the amount of olive oil I use to half of what is called for in the recipe as there is a good amount of fat in the feta cheese to carry the flavors. No one seems to have noticed.
Rating: 5 stars
10/29/2011
This salad is delicious. I make it exactly according to the recipe & serve it alongside Eating Well's Golden Summer Squash & Corn Soup. Yum!
Rating: 5 stars
10/30/2011
This is one of my favorite 'go to' recipes and makes a meal by adding salmon or feta. Everyone wants this recipe when you take it to a party.
Advertisement
Rating: 4 stars
10/29/2011
Mmmmm! This was a really good combination of lentils with fresh vegetables. The feta made this dish! It brought a good amount of salty flavpr to help compliment the lentils. Lentils don't have the most appealing color but the red pepper cucumber and feta gave it a more desirable look.
Rating: 4 stars
07/31/2015
Easy yummy salad I tweaked this a little bit based upon what I had in my fridge. I was planning for this to be a cold summer salad. This recipe was a wonderful guide to use especially for the dressing. I wouldn't have thought to use all of that lemon juice! I used mint instead of dill in the dressing and it was delightful! I didn't have red pepper so I used heirloom tomatoes. It all worked together very well for a cold salad in the park. Thanks! Pros: quick easy tasty