Greek Lentil Salad
A colorful, protein-packed Greek Lentil Salad loaded with fresh vegetables, sun-dried tomatoes, and feta cheese. Easy to toss together in under 40 minutes, it’s fiber-rich, satisfying, and perfect for weeknight meals, meal prep, or a nutritious side dish.
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.
