This Greek Lentil Salad is a vibrant, protein-packed side that’s perfect for everyday meals.
Brimming with fiber-rich lentils, fresh vegetables, and wholesome feta, it’s a nutrient-dense option that keeps you satisfied.
Light on saturated fats and loaded with plant-based protein and healthy fats, this salad is quick to prepare, making it ideal for weeknight dinners, meal prep, or a refreshing lunch.
Greek Lentil Salad
Equipment
- Large pot (for cooking lentils)
- Colander or fine mesh strainer (1)
- Large mixing bowl (1)
- Small bowl or measuring cup (for dressing)
- Knife and cutting board
Ingredients
Salad Ingredients:
- 1 cup uncooked lentils
- 1 small cucumber chopped (about 1.5 cups)
- 1 cup cherry tomatoes halved
- ⅔ cup red onion finely chopped
- 1 cup sun-dried tomatoes drained
- ⅔ cup feta cheese crumbled
- ½ cup fresh parsley chopped
Dressing Ingredients:
- 2 Tbsp avocado oil
- Zest of 1 lemon
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 small garlic clove minced
- ½ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Prepare the Lentils: Start by rinsing 1 cup of uncooked lentils under cold running water. This helps remove any dust or debris and ensures the lentils cook evenly. Transfer the rinsed lentils into a large pot and cover with water—about 2–3 inches above the lentils. Bring the water to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook the lentils according to the package instructions until they are tender but not mushy. This usually takes 15–20 minutes depending on the type of lentils. Stir occasionally to prevent sticking and check for doneness by tasting a few. Once cooked, drain the lentils into a colander or fine mesh strainer and rinse briefly with cold water. Allow them to cool completely to room temperature, either on the counter or in the fridge if preparing ahead. Properly cooled lentils will maintain their shape and texture in the salad.
- Chop Fresh Vegetables: While the lentils are cooling, prepare your fresh vegetables. Dice 1 small cucumber into bite-sized pieces, roughly 1.5 cups. Halve 1 cup of cherry tomatoes and finely chop 2/3 cup of red onion. These vegetables add crispness, color, and freshness to your salad. Chop 1/2 cup of fresh parsley as well, which will provide a fragrant, herbaceous note that balances the other flavors. Set all the chopped vegetables aside in a large mixing bowl for easy assembly later.
- Prepare Sun-Dried Tomatoes and Feta: Drain 1 cup of sun-dried tomatoes to remove excess oil or liquid. If your sun-dried tomatoes are in large pieces, roughly chop them so they blend well with the other salad ingredients. Crumble 2/3 cup of feta cheese into small pieces, ensuring it’s evenly distributed throughout the salad. The sun-dried tomatoes contribute a concentrated sweet-tart flavor, while feta adds creaminess and a subtle salty tang that complements the lentils beautifully.
- Make the Dressing: In a small bowl or measuring cup, combine 2 tablespoons of avocado oil, the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and 1 tablespoon of Dijon mustard. Add 1 small minced garlic clove, 1/2 teaspoon of sea salt (or to taste), and 1/4 teaspoon of black pepper. Whisk everything together until the mixture is smooth and slightly emulsified. The lemon zest and juice give a bright, fresh flavor, while Dijon mustard adds a subtle tang and helps bind the dressing. Taste and adjust seasoning as needed. Set the dressing aside until ready to toss with the salad.
- Assemble the Salad: Once the lentils have cooled, add them to the large mixing bowl with the chopped vegetables, sun-dried tomatoes, parsley, and crumbled feta. Gently toss the ingredients together to combine evenly. Make sure the vegetables and lentils are distributed well so every bite is flavorful.
- Dress the Salad: Pour the prepared dressing over the salad gradually, starting with half, then tossing, and adding more if desired. Use a large spoon or salad tongs to mix everything thoroughly but gently, so the lentils don’t get mashed. The dressing should lightly coat all the ingredients, giving a harmonious balance of tangy, savory, and fresh flavors.
- Taste and Adjust: Taste your salad and adjust the seasoning if necessary. Add more salt, pepper, or a squeeze of lemon juice to suit your preference. This is the step where you can make the salad perfectly balanced for your taste.
- Serve or Store: Serve the Greek Lentil Salad immediately alongside your favorite main dish. It pairs well with grilled chicken, fish, or as part of a Mediterranean-inspired spread. If storing, transfer leftovers to an airtight container and refrigerate for up to a week. The flavors actually deepen and improve over the next 1–3 days, making this salad an excellent option for meal prep.
- Optional Garnishes: For extra flair, sprinkle additional chopped parsley, a few crumbles of feta, or a few halved cherry tomatoes on top just before serving. A drizzle of extra avocado oil or a squeeze of fresh lemon juice can also enhance freshness and visual appeal.
Notes
- Cook lentils until just tender to maintain their shape and texture. Overcooking can make the salad mushy.
- This salad tastes even better the next day as the flavors meld together.
- Use ripe, fresh vegetables for maximum flavor and crunch.
- Sun-dried tomatoes in oil or dry-packed both work, just drain or rehydrate accordingly.
- For a vegan version, replace feta with plant-based cheese or roasted nuts.
- Adjust the lemon juice and salt in the dressing to taste. Some lentils are naturally more salty than others.
- Meal prep-friendly: the salad keeps well for up to 5–7 days refrigerated.
Chef’s Secrets For Perfect Salad
The key to an exceptional Greek Lentil Salad lies in balancing flavors and textures.
Always rinse lentils before cooking to remove dust and ensure even cooking.
Avoid overcooking them—tender but firm lentils hold up better in the salad.
Chopping vegetables uniformly ensures every bite is consistent and visually appealing.
When making the dressing, whisk the ingredients until emulsified to allow even coating of the salad.
Finally, allow the salad to rest for at least 30 minutes before serving; this helps the lentils absorb the dressing, intensifying the flavors.
Fresh herbs like parsley add brightness, so don’t skip them.
Serving Suggestions For Every Meal
Greek Lentil Salad is extremely versatile and pairs beautifully with a wide variety of dishes.
Serve it alongside grilled fish, roasted chicken, or kebabs for a complete Mediterranean-inspired dinner.
It also works perfectly as a filling for wraps or pita sandwiches, making it a convenient lunch option.
For a heartier meal, add roasted vegetables or a handful of cooked quinoa.
A drizzle of extra lemon juice or a sprinkle of feta before serving enhances freshness and visual appeal.
You can also serve it chilled or at room temperature, depending on preference.
Storage Tips For Freshness
Store leftover salad in an airtight container in the refrigerator to maintain freshness.
It can be kept for up to a week, and the flavors actually improve over the first 1–3 days as the lentils absorb the dressing.
Keep the dressing separate if you prefer a crisper texture for the vegetables.
For longer storage, freeze cooked lentils before combining with the salad, but avoid freezing the entire salad with fresh vegetables and cheese, as this can compromise texture and flavor.
Always give the salad a gentle toss before serving to redistribute dressing and flavors.
Frequently Asked Questions
1. Can I use canned lentils instead of dried?
Yes, canned lentils can be used for a quicker version. Rinse them thoroughly to remove excess salt and liquid, then drain well.
Reduce or skip added salt in the dressing to avoid over-seasoning.
2. How can I make this salad vegan?
Simply replace the feta cheese with a plant-based alternative, such as vegan feta, or add roasted nuts like almonds or walnuts for creaminess and crunch.
3. Can I prepare this salad in advance?
Absolutely! This salad is excellent for meal prep. Prepare up to 3 days in advance and store in the refrigerator. The flavors actually deepen over time, making it even more delicious.
4. What type of lentils are best?
Green or brown lentils are ideal because they hold their shape after cooking. Red or yellow lentils cook faster but may become mushy, which can change the salad’s texture.
5. Can I add more vegetables or proteins?
Yes! Feel free to add roasted bell peppers, carrots, or zucchini for extra nutrients and flavor. You can also include cooked quinoa, chickpeas, or grilled chicken to make it a more filling main dish.
