Lentil and Feta Salad (with Grapefruit)
A fresh, citrus-forward lentil salad with creamy feta, fresh herbs, and pistachios. Grapefruit and lime bring brightness and balance to earthy lentils, making this a great option for meal prep, light lunches, or a vibrant side dish.
Ingredients
- 3 cups cooked lentils from 1.5 cup dried lentils, or two 15-ounce cans lentils, drained and rinsed
- 1 cup chopped cucumber
- ¼ cup finely chopped red onion
- 4 ounces feta cheese cubed
- 1 grapefruit segmented (juice reserved)
- ¼ cup chopped fresh dill
- 10 fresh mint leaves chopped
- 1 jalapeño finely chopped (seeds and membrane removed)
- ¼ cup pistachios roughly chopped
Dressing
- 2 to 4 tablespoons fresh grapefruit and lime juice
- 1 Zest of grapefruit
- 1 Zest of lime
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- To cook lentils from scratch, rinse the dried lentils under cold water and pick out any debris. Add the lentils to a medium saucepan with water and a generous pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook uncovered until the lentils are tender but still holding their shape. Drain well and let cool slightly before using. If using canned lentils, drain and rinse them thoroughly.3 cups cooked lentils
- Zest the grapefruit and lime and set the zest aside. Using a sharp knife, cut away the peel and pith from the grapefruit. Carefully cut the segments away from the membrane and place them in a bowl. Squeeze the remaining membranes to collect the juice for the dressing.1 Zest of grapefruit, 1 Zest of lime
- In a small bowl or jar, whisk together the citrus juice, grapefruit zest, lime zest, olive oil, honey, and salt until well combined.2 to 4 tablespoons fresh grapefruit and lime juice, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon salt
- In a large bowl, combine the cooked lentils, cucumber, red onion, feta, grapefruit segments, dill, mint, jalapeño, and pistachios.1 cup chopped cucumber, ¼ cup finely chopped red onion, 4 ounces feta cheese, 1 grapefruit, ¼ cup chopped fresh dill, 10 fresh mint leaves, 1 jalapeño, ¼ cup pistachios
- Pour the dressing over the salad and gently toss to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Stir once more before serving. Taste and adjust seasoning if needed.
Notes
Testing Notes & Watchpoints
• Lentil texture: Lentils should be tender but intact. Overcooked lentils will break down and muddy the salad.
• Grapefruit bitterness: Balance may vary depending on grapefruit variety. Adjust honey or citrus juice as needed.
• Feta balance: Cube size matters. Larger cubes give creaminess without overwhelming the citrus.
• Heat level: Jalapeño adds gentle heat. Seeds and membrane removed keeps it balanced rather than spicy. Notes
This salad tastes even better after a few hours in the fridge and works well for meal prep.
For less heat, use half of the jalapeño.
Add pistachios just before serving if you prefer extra crunch. Nutrition Disclaimer: Nutrition facts are automatically calculated using an online tool and should be considered best estimates.
• Lentil texture: Lentils should be tender but intact. Overcooked lentils will break down and muddy the salad.
• Grapefruit bitterness: Balance may vary depending on grapefruit variety. Adjust honey or citrus juice as needed.
• Feta balance: Cube size matters. Larger cubes give creaminess without overwhelming the citrus.
• Heat level: Jalapeño adds gentle heat. Seeds and membrane removed keeps it balanced rather than spicy. Notes
This salad tastes even better after a few hours in the fridge and works well for meal prep.
For less heat, use half of the jalapeño.
Add pistachios just before serving if you prefer extra crunch. Nutrition Disclaimer: Nutrition facts are automatically calculated using an online tool and should be considered best estimates.
Nutrition
Calories: 298kcalCarbohydrates: 33gProtein: 13gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 608mgPotassium: 580mgFiber: 10gSugar: 9gVitamin A: 869IUVitamin C: 27mgCalcium: 146mgIron: 4mg
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