this Greek Lentil Salad A must-have for a healthy light dinner or simple side dish! With protein-rich lentils, tomatoes, feta, cucumber, and mint, you can enjoy this easy-to-make salad on repeat all summer long!
This salad is packed with protein and nutrients, gluten free, dairy free, vegetarianand Nut free.
Greek Lentil Salad with Tomatoes and Feta
When I think of lentils, comfort recipes are like Lentil Soup usually comes to mind. However, they are also incredible in refreshing recipes like Greek Lentil Salad! Loaded with greens and fresh herbs, this salad tastes as fresh as it looks.
Quick and easy to make, perfect for a light dinner or as a side dish to your favorite meal. It also works well as a meal prep option, meaning you only have to prepare it once and enjoy delicious meals for days. With a base of nutrient-dense, protein-rich lentils, this hearty salad is worth the hype and is so delicious you'll find yourself craving it year-round!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Lentils: You can use brown or green lentils for this recipe. Keep reading to learn How to make lentils Perfect every time.
- tomato: I like cherry tomatoes, but grape tomatoes will work too.
- cucumber: I recommend using Persian or English cucumbers. They have thinner skins and fewer seeds than other varieties, which means they are easier to eat.
- chili: Yellow or orange bell peppers will also work.
- red onion: Adds a delicious crunch and satisfying flavor.
- Feta cheese: For the best flavor and texture, buy a block of feta cheese and crumble it yourself. The goat cheese tastes great too! Feel free to use your favorite vegan cheese, or omit the feta entirely to keep this recipe vegan-friendly.
- Fresh herbs: You can use any combination of fresh herbs that you like the most or have on hand. Fresh mint, parsley and basil are our favorites!
- Red wine vinegar: This adds a subtle sweetness and a delicious tangy flavor. Feel free to substitute sherry vinegar if desired.
- olive oil: It acts as a condiment and adds a rich, slightly peppery flavor. Healthy fats also make it easier for our bodies to absorb the fat-soluble vitamins in vegetables!
Customize your Lentil Greek Salad
What I love about this salad is that it’s so easy to customize! Feel free to mix and match different ingredients to create your own product.
No fresh bell peppers but roasted red peppers? Swap them! No tomatoes? Leave them out! Or, add extra ingredients like kalamata olives, artichoke hearts, or chickpeas.
You can also add some extra protein here if desired. leftovers Chicken shreds Would be great here, canned tuna or salmon!
How to Make Greek Lentil Salad
- Cook the lentils: Place lentils and water in medium pot. Turn on the heat and bring the lentils to a boil. Once boiling, cover, reduce heat to low and let lentils simmer for 20-30 minutes, or until lentils are soft but not mushy. Check occasionally while the lentils are cooking and add more water as needed!
- tension: Remove the pot from the heat and strain the lentils. Then, add a teaspoon of salt to taste.
- Cool: Transfer the lentils to the refrigerator to chill overnight. Alternatively, place them in a single layer on a baking sheet and let sit at room temperature for 10 minutes. Then, transfer them to the refrigerator and chill for another 10 minutes or until completely cool.
- Combine: Place all salad ingredients in a large bowl and mix together. Season to taste and enjoy!
cooling salad
I recommend chilling the salad in the refrigerator for at least 30 minutes before serving. This allows all the ingredients to mix together and absorb the seasonings!
Food recommendations
Since lentils provide a good source of plant-based protein, you can easily enjoy this salad as a complete meal on its own. I also like to add a piece of pita or crusty bread!
Or, serve it as a side dish with your main course, such as:
FAQ
This recipe is best served cold. The cooling time allows all the flavors to blend together and form a cohesive dish.
Leftovers will stay fresh for up to 3 days when stored in an airtight container in the refrigerator. Be sure to give it a good stir before serving!
More salad recipes to try
- 1 cup green or brown lentils Pick and rinse
- 2 cup water or stock more as needed
- ½ teaspoon Salt
- 1 pint cherry tomatoes halved
- 1 cup diced cucumber
- 1 chili dice
- ½ red onion Finely dice
- 1 cup crumbled feta cheese
- 1 cup fresh herbs Mint, parsley, and basil are our favorite choices
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- salt and pepper taste
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Cook lentils: Place lentils and water in medium pot. Turn on the heat and bring the lentils to a boil. Once boiling, cover and simmer for 20-30 minutes, until the lentils are tender but not mushy. Check the lentils occasionally to see if the water has evaporated, adding more water as needed. Remove from the heat and strain the lentils. After straining, season the lentils with 1 teaspoon salt. Let the lentils cool in the refrigerator overnight, or place on a sheet pan and let sit at room temperature for 10 minutes, then another 10 minutes in the refrigerator until the lentils are completely cool.
1 cup green or brown lentils, 2 cups water or stock, ½ teaspoon salt
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Place all ingredients into a large bowl and mix together. Season.
1 pint cherry tomatoes, 1 cup diced cucumber, 1 red pepper, ½ red onion, 1 cup crumbled feta cheese, 1 cup fresh herbs, ¼ cup red wine vinegar, ¼ cup olive oil, salt and pepper
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The salad is best eaten the same day it is made but can be kept for up to 3 days.
- For more information on how to cook lentils, including how to cook lentils in the Instant Pot, check out this Lentil Cooking Guide.
Serve: 1ServeCalories: Chapter 435kilocaloriescarbohydrate: 40gramprotein: 20gramFat: twenty twogramSaturated fat: 7gramPolyunsaturated fats: 2gramMonounsaturated fats: 12gramcholesterol: 33milligramssodium: Chapter 752milligramsPotassium: Chapter 957milligramsfiber: No. 17gramsugar: 6gramVitamin A: 2975IUVitamin C: 89milligramscalcium: 260milligramsiron: 6milligrams
