For a vegetarian option, ensure your feta cheese is made with vegetable rennet. If you don't have red wine vinegar, white wine vinegar or lemon juice can be substituted. Feel free to add other vegetables such as cucumber, bell peppers, or sun-dried tomatoes for added flavor and texture.
Minty Orzo Lentil and Feta Salad
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 50 mins
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SERVING8 People
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VIEWS253
A vibrant and refreshing Mediterranean-inspired salad, perfect for a light lunch or a delightful side dish. This Minty Orzo Lentil and Feta Salad combines the nutty flavors of lentils and orzo pasta with the salty tang of feta and a burst of fresh herbs, all tossed in a zesty vinaigrette.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol25 mg
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Fiber7 g
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Protein13 g
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Saturated Fat6 g
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Sodium456 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Cook the Orzo: Bring a large pot of lightly salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain well and transfer to a large bowl. Toss with 1 tablespoon of olive oil to prevent sticking. Cover and refrigerate until cooled. (Time: 15 minutes)
02 Step
Recipe View 20 mins Prepare the Lentils: In a small saucepan, combine the rinsed lentils with enough water to cover them by about 2 inches. Bring to a boil, then reduce heat, cover, and simmer until the lentils are tender but not mushy, about 15-20 minutes. Drain thoroughly and set aside to cool. (Time: 25 minutes)
03 Step
Recipe View 2 mins Whisk the Vinaigrette: In a small bowl, whisk together the remaining 5 tablespoons of olive oil, red wine vinegar, and minced garlic until well combined. (Time: 2 minutes)
04 Step
Recipe View 5 mins Assemble the Salad: Remove the cooled orzo from the refrigerator. Add the cooked lentils, olive oil mixture, chopped olives, crumbled feta cheese, diced red onion, fresh mint, and fresh dill. Stir gently until all ingredients are evenly distributed. (Time: 5 minutes)
05 Step
Recipe View 2 hrs Season and Chill: Season the salad to taste with sea salt and freshly ground black pepper. Cover and refrigerate for at least 2 hours to allow the flavors to meld. (Time: 2 hours+)
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Ole Reichert
Jun 14, 2025So easy to make and perfect for meal prepping.
Euna Tromp
May 28, 2025This salad is a total crowd-pleaser! I've made it for potlucks and it always disappears.
Vicky Yundt
Apr 17, 2025The red onion is a bit strong for my taste, so next time I'll soak it in cold water for a few minutes to mellow it out.
Eve Will
Oct 17, 2024I added a squeeze of lemon juice to the vinaigrette for extra zing.
Yasmeen Jenkins
Sep 7, 2024The leftovers were even better the next day after the flavors had a chance to meld!
Jennie Sporer
Jun 26, 2024The mint and dill really make this salad stand out. So fresh!
Nova Hammes
Jan 11, 2024I used green lentils since that's what I had on hand, and it was still delicious!
Fermin Hahn
Aug 30, 2023I love the combination of textures in this salad. The orzo, lentils, and feta are perfect together.