Summer calls for salads that are fresh, filling and easy to prepare. This salad is built around contrast: nutty red rice, earthy green lentils, creamy feta, peppery rocket, fresh herbs and an punchy preserved lemon dressing.
The Camargue red rice is the hero here. It has a firm, chewy texture and works beautifully in a make-ahead salad, absorbing the dressing without turning soggy. Green lentils, edamame beans and feta add protein, and rocket, fresh herbs and a preserved lemon dressing add contrast. Pickled red onions and super seed mix add texture.
Serve this red rice salad as a satisfying lunch, pack it for work, or offer it as a colourful side dish for summer entertaining. It is hearty enough to feel like a proper meal, but still bright enough not to leave you feeling sluggish.
Why You'll Love this Red Rice, Lentil and Feta Salad
- A proper meal salad - the Camargue red rice, lentils and edamame make this salad filing and a good source of protein.
- The preserved lemon dressing - gives a sharp citrusy and salty lift to the rice, lentils and edamame.
- Ideal for making ahead - the red rice and lentils hold their texture well so the salad does not collapse or become soggy, and the flavour develops nicely.
- Lots of texture - the red rice, lentils, edamame, creamy feta, edamame beans and pickled red onion all bring something different.
- It is versatile - works as a main meal on its own, as a supporting side for a BBQ or in a work lunch box.
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Key Ingredients & Notes
- Camargue red rice - the base of the salad. It has a nutty flavour and chewy texture, so it holds up well once dressed. You can use another red rice if needed, but Camargue red rice gives the best colour and character.
- Speckled green lentils or Puy lentils - use lentils that stay whole after cooking. Avoid red lentils because they collapse and would make the salad muddy.
- Edamame beans - these add freshness, colour and extra protein. They also add bite to the salad.
- Feta - brings saltiness, creaminess and contrast. Use block feta rather than pre-crumbled feta if possible.
- Mint and parsley - fresh herbs are important here. They lift the earthiness of the rice and lentils.
- Rocket leaves - add pepperiness and a lighter salad feel. Add them near serving so they do not wilt too much.
- Pickled red onion - gives sharpness, colour and crunch. This is a garnish, but it does useful work.
- Preserved lemon - the key flavour in the dressing. It is salty, sharp and fragrant, so be careful with extra salt.
- Garlic - gives the dressing depth, but do not overdo it or it will dominate the preserved lemon.
- Olive oil - rounds out the dressing and carries the preserved lemon flavour.
How to Make Camargue Red Rice, Lentil and Feta Salad
- Rinse the green lentils, then soak them for at least 30 minutes.
- Drain and add them to a pan with fresh water.
- Bring to the boil, then reduce the heat and simmer until the lentils are tender but still holding their shape.
- Drain well and rinse briefly under cold water to stop them cooking further.
- Rinse the Camargue red rice, then soak it for at least 30 minutes.
- Drain and add it to a separate pan with fresh water.
- Cook until the rice is tender but still slightly chewy.
- Drain any excess water and rinse briefly under cold water.
- Leave the rice to drain well, so the finished salad does not become watery.
- Grate the garlic into a bowl using a microplane or fine grater.
- Finely chop the preserved lemon and add it to the bowl.
- Add the olive oil and black pepper, then mix well.
- Taste before adding extra salt, as the preserved lemon and feta are already salty.
- Add the cooked Camargue red rice, lentils, edamame beans, rocket, parsley and mint to a large serving bowl or platter.
- Pour over the preserved lemon dressing and gently toss to combine.
- Break the feta into chunks and scatter it over the salad.
- Finish with pickled red onion and a seed mix for extra colour and crunch.
- Serve immediately, or chill and serve later. For the freshest result, add the rocket, feta and pickled onions close to serving.
Substitutions & Variations
- Use a different rice - if you cannot find Camargue red rice, use another red rice, brown rice, wild rice or black rice. The flavour and colour will change slightly, but the salad will still work. Avoid soft white rice, as it can become too delicate once dressed.
- Swap the lentils - speckled green lentils, Puy lentils or brown lentils are best because they hold their shape. Do not use red lentils here; they break down and will make the salad too soft.
- Replace the edamame beans - use broad beans, peas, chickpeas or cooked green beans instead. Edamame gives the salad extra bite and protein, but the recipe is flexible.
- Change the cheese - feta works well because it is salty and creamy, but you could use goat's cheese, halloumi, ricotta salata or a vegan feta-style cheese.
- Make it vegan - leave out the feta or replace it with vegan feta. Add toasted seeds, olives or extra edamame to keep the salad satisfying.
- Use different herbs - mint and parsley keep the salad fresh, but dill, coriander, chives or basil would also work. Use soft herbs rather than woody herbs like rosemary.
- Swap the rocket - baby spinach, watercress, lamb's lettuce or mixed salad leaves can be used instead. Add the leaves just before serving so they do not wilt.
- No preserved lemon? - use lemon zest, lemon juice and a small pinch of salt. It will not have the same deep, salty citrus flavour, but it will still brighten the dressing.
- Add more crunch - toasted pumpkin seeds, sunflower seeds, pistachios, walnuts or pine nuts all work well or use my super seed mix.
- Add more vegetables - roasted beetroot, grilled courgette, radish, cherry tomatoes, or asparagus would all suit this salad. Keep the vegetables fairly dry so they do not water down the dressing.
Equipment
I always use digital scales for accuracy.
You will need two saucepans to cook the rice and lentils separately.
A microplane is very effective to easily grate the garlic.
Storage
Store any leftover Camargue red rice, lentil and feta salad in an airtight container in the fridge for up to 3 days.
For the best texture, keep the rocket, feta and pickled red onion separate if you are making the salad ahead, and add them just before serving. The rice and lentils can be mixed with the preserved lemon dressing in advance, as they will absorb the flavour without becoming soggy.
Before serving, let the salad sit at room temperature for 10-15 minutes. This helps the flavours come through better than serving it straight from the fridge. Taste and refresh with a little extra olive oil, lemon juice or chopped herbs if needed.
This salad is not suitable for freezing, as the herbs, rocket, feta and dressing will not keep their texture well after defrosting
Chefs Tips
- Cook the rice and lentils separately - they have different cooking times, and cooking them together risks ending up with either mushy lentils or undercooked rice.
- Keep some bite in the rice - Camargue red rice should be tender but still slightly chewy. If it becomes too soft, the salad will feel heavy.
- Use lentils that hold their shape - speckled green lentils, Puy lentils or brown lentils work best. Red lentils are wrong for this recipe because they break down.
- After the lentils and rice are cooked, drain and rinse in cold water to stop it from cooking further.
- Drain everything really well - watery rice, lentils or edamame will dilute the preserved lemon dressing and make the salad taste flat.
- Go carefully with salt - preserved lemon and feta are already salty, so taste the dressing before adding more salt. Oversalting is the easiest way to ruin this salad.
- Dress the rice and lentils before adding the delicate ingredients - the grains and lentils can absorb the dressing, but rocket, herbs and feta are better added nearer the end.
- Add the rocket close to serving - it keeps the salad fresh and peppery. If added too early, it can wilt.
- Break the feta into chunks rather than crumbling it too finely - larger pieces give better texture and stop the cheese disappearing into the salad.
- Use the pickled red onions - they are optional, but they add sharpness, colour and crunch. Without them, the salad is less lively.
- Refresh before serving - if the salad has been sitting in the fridge, let it come closer to room temperature and add a little extra lemon juice, olive oil or herbs before serving.
FAQs
Red rice is a wholegrain rice with a reddish-brown bran layer. It has a nutty flavour, a slightly chewy texture, and holds its shape well after cooking, which makes it especially good for salads.
Camargue is red rice grown in the Camargue region of southern France.
It does not always need soaking, but soaking it for 30 minutes can help it cook more evenly and slightly reduce the cooking time. If you skip the soaking, follow the packet instructions and cook until the rice is tender but still chewy.
Preserved lemon gives the dressing a deeper salty citrus flavour than fresh lemon alone. It works especially well with earthy ingredients like lentils and red rice because it cuts through their heaviness and makes the salad taste brighter.
It has several protein-rich ingredients: green lentils, edamame beans and feta. It is not a bodybuilder-style high-protein meal, but it is more satisfying than a standard leafy salad and a good source of protein for those on a plant-based diet.
📖 Recipe
Camargue Red Rice, Lentil and Feta Salad
Equipment
Ingredients
Salad
- 200 gms Camargue Red rice or another red rice
- 100 gms Speckled Green lentil or Puy lentil
- 100 gms Edamame beans
- 200 gms Feta
- 5 gms Mint leaves
- 25 gms Parsley
- 60 gms Rocket leaves
- 2 teaspoon Salt
- Pickled red onion to garnish
Dressing
- 15 gms Garlic
- 42 gms Preserved lemon
- 3 tablespoon Olive oil
- 2 teaspoon Salt to taste
- 1 teaspoon Black pepper
Instructions
Salad
- Rinse and Camargue red rice and green lentils separately. Soak them for at least 30 minutes, then drain.
- If using frozen edamame beans, defrost them in cold water, then drain and set aside.
- Wash the rocket, parsley and mint. Pat dry thoroughly.
- Roughly chop parsley and mint, keeping a few smaller leaves aside for garnish, if you wish.
- Cook the Camargue red rice and lentils in separate pans. Add the rice to one pan with 500ml water, or cook according to the packet instructions. Add the lentils to another pan with 300ml water, or cook according to the packet instructions.
- Add 1 teaspoon of salt to each pan, bring to the boil, then reduce the heat and simmer for 15 minutes, or until the rice and lentils are tender but still holding their shape.
- Drain any excess water. Rinse briefly under cold water to stop them cooking, then drain well.
Making the Preserved Lemon Dressing
- Grate the garlic Into a bowl using a microplane or fine grater.
- Fine chop preserved lemon and add it to the bowl.
- Add the olive oil, and black pepper. Taste before adding extra salt, as the preserved lemon and feta are already salty.
Assemble the Camargue Red Rice, Lentil & Feta Salad
- Add the cooked Camargue red rice, lentils, chopped herbs, rocket and edamame beans to a large serving bowl or platter.
- Pour over the preserved lemon dressing and gently toss to combine.
- Break the feta into chunks and scatter it over the salad.
- Add pickled red onions, if using. Finish with a seed mix or anything else for a crunch you like.
- Serve immediately, or chill and serve later. If making ahead, add the rocket, feta and pickled onions closer to serving so they stay fresh.
More Summer Salad Recipes
If you are looking for more filling salads for lunch, picnics or summer entertaining, try these make-ahead vegetarian salad recipes next.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
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