Lentil and Feta Salad

Sometimes a combination of simple tastes adds up to more than you would expect.  This salad is one of those dishes.  It has very few ingredients, but somehow the flavors work extremely well together.  The chewy earthiness of the lentils makes a delicious background for the salty feta, and the Italian parsley adds a touch of brightness.  Because there are so few ingredients, it is key to use the highest quality ingredients you can find.  It is best with the small, black French lentils, a French feta if you can find it, and very fresh parsley.

This salad transports well and is delicious at room temperature.  It is perfect for a pot luck or dinner by the pool.  It would also make an excellent addition to any Fourth of July picnic.

I got the idea for this salad from the Bread Line, a restaurant in downtown D.C. that was right around the corner from my old office.  They have fantastic sandwiches and baked goods, but it is this lentil salad that brought me back day after day.  They serve it over a bed of undressed greens with a crusty roll, and that is still my favorite way to eat it.  One day I asked one of the guys who was scooping the salad what was in it, and he leaned over and whispered, "the secret is the cider vinegar in the dressing."  He may be right because this version comes very close to the original. 

Although I am determined not to become a short order cook at home and steadfastly refuse to make each child their own dish, it is very easy to leave the feta out of this salad for Chloe.  She loves the lentils, but not if she can detect a speck of feta among them.  Olivia, on the other hand, loves the feta, as do Gabe and I.  Oscar used to be firmly in Chloe's camp, but the last couple of times we made the salad, he enjoyed the feta version.  Who knows, maybe one day Chloe will come around, too, and we'll all share the same bowl.

Feta and Lentil Salad 

If you would like to prepare this salad in advance, cook the lentils ahead and toss them with the dressing.  They will keep well for several days in the refrigerator.  Just before you are ready to serve the salad, chop the parsley and add it with the feta.

Serves 4 to 6
25 minutes preparation time, plus 30 or so minutes cooling time

2 cups small French lentils
2 1/2 teaspoons sea salt, divided
1/2 shallot, minced (about 3 tablespoons)
1/4 teaspoon freshly ground black pepper
1/4 cup cider vinegar
1/2 cup olive oil
1/2 cup (or more) fresh Italian flat-leaf parsley, finely chopped
1/2 pound feta
salad greens for serving (optional)

In a medium saucepan, generously cover the lentils with water.  Bring them to a boil, add about a teaspoon of the salt, and let them simmer until they are tender to the bite but still hold their shape, 15 to 20 minutes.

Meanwhile, make the dressing.  Whisk together the shallots, remaining salt, pepper, and cider vinegar.  Whisking continuously, slowly add the olive oil.  Adding the oil slowly will ensure that it emulsifies, that is, fully integrates into the vinegar.

When the lentils are cooked, drain the water and pour the lentils into a large bowl.  Immediately add the dressing (you may not need all of it), and stir.  Put the lentils aside to cool for at least half an hour.  If you are making the lentils ahead, cover them at this point and store them in the refrigerator for up to a few days.  When the lentils are cool, crumble the feta into the salad, leaving it in fairly large chunks.  Add the parsely and mix.  Serve over salad greens, if you like.

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Comments

[Amy]

I can not begin to tell you how excited I am that I found your website and this recipe! I, too, used to work next door to the Breadline and had their lentil and feta salad constantly - one of the best I've ever had! I am going to the store to buy the ingredients - I am so excited! I'll let you know how it turns out :) Thx, amy

[Carey]

I do a very similar salad with oil packed sun dried toms and thyme. YUMMY!

[Jacie B]

I know it has been months since you brought over this salad for us, but I finally made the recipe. It is just as fantastic as I remember. I went to Whole Foods for the French lentils and was very intimidated at first by the plastic contraptions holding the lentils and grains. However, after poking at the bins a bit while a store employee stared at me without offering to help, I figured out how to get the lentils out. Thanks for this wonderful recipe.