Mediterranean Lentil Salad with Feta & Spinach

close up of lentil salad with feta crumbled over tomatoes and spinach

5 from 2 votes

Mediterranean Lentil Salad with Feta & Spinach

Let's celebrate my Mediterranean lentil salad with feta, spinach and olives — a fresh, hearty salad packed with bold flavours and perfect as a side or light meal.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Main Course, Side Dish

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings:

Calories: 368kcal

Author: Lee

Ingredients

For the lentils

½ cup puy lentils (black lentils/beluga lentils)
2 cups chicken stock
salt & pepper

For the spinach

1 tbsp olive oil
9 oz baby spinach (250g)
2 garlic cloves (peeled and chopped)
salt & pepper

Other

½ cup kalamata olives (pitted)
1 cup cherry tomatoes (halved)
1 red chilli pepper (mild) (de seeded and sliced)
½ red onion (thinly sliced)
½ lemon
3½ oz feta cheese (100g)(crumbled)
1 tbsp mixed seed mix (optional)

For the dressing

½ lemon (juice)
½ cup extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp honey
1 tbsp fresh thyme leaves

Instructions

Cook lentils for 25-30 minutes in the stock until just soft. Drain excess liquid, season with salt & pepper and set aside to cool.
Heat the oil in a pan and fry the garlic for 30 seconds
Add a 1/4 cup water and then the spinach leaves. Put on a lid and wilt the spinach for 2-3 minutes. Leave to cool for 10 minutes, then wrap the spinach in a clean tea towel and squeeze out the excess water.
To make the dressing, whisk together the lemon juice, red wine vinegar, extra virgin olive oil, thyme leaves and honey until emulsified and smooth. Set aside.
Squeeze some lemon juice over the sliced red onion and leave for 2-3 minutes.
Arrange the lentils in a large bowl or platter and then add the olives, tomatoes, pepper, and spinach and then onion.
Crumble over the Feta and then scatter a few of the mixed seeds (if using)
Lastly, pour over the dressing and serve.

Notes

This lentil salad can be served as part of a larger feast or as a side dish for fish or meat at room temperature for better flavors.
To make the salad more substantial, you can add various proteins such as chunks of jarred tuna and salty anchovies, thick slices of poached chicken, or freshly cooked and peeled prawns/shrimp.
The salad can be customized by incorporating additional ingredients like cucumber, crunchy fried pita bread, fried zucchini, fried eggplant, artichoke hearts, blanched green beans, and more. Let your imagination guide you!
Once dressed, the salad can be stored in the fridge in an airtight container for 2-3 days. Remember to bring it to room temperature before consuming for the best taste.
Note that this salad is not suitable for freezing.

Nutrition