Warm Lentil Salad with Olives and Feta
A texture-focused salad using oven-braised lentils to ensure they stay perfectly intact.
Why This Recipe Works
The secret to this salad is a brief soak followed by gentle oven-braising, which prevents the lentils from blowing out and turning mushy. It’s a sturdy dish that holds up well, making it equally good for a warm dinner or a room-temperature lunch.
Instructions
Dissolve salt in warm water in a large bowl. Add the lentils and soak at room temperature for 1 hour — this prevents the skins from popping during cooking.
Drain the lentils well. Adjust the oven rack to the middle position and heat the oven to 325°F.
Combine the drained lentils, fresh water, garlic, bay leaf, and salt in a medium saucepan. Cover and transfer to the oven.
Cook until the lentils are tender but remain intact, about 45 to 60 minutes.
Drain the lentils well and discard the garlic and bay leaf. In a large bowl, whisk the oil and vinegar together until emulsified.
Add the warm lentils, olives, mint, and shallot to the bowl and toss to combine. Season with salt and pepper to taste.
Transfer to a serving dish and sprinkle with feta. Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- red wine vinegar: Lemon juice
