This Greek lentil salad combines canned lentils with crunchy cucumber, tomatoes, roasted red peppers and feta, finished with fresh herbs and a lemon and olive oil dressing. Canned lentils keep this a no-cook recipe, ready in 20 minutes. Serve it with bread for lunch or alongside grilled meat or fish.
Recipe Snapshot
- What it is: A Greek lentil salad with tomatoes, cucumber, roasted red peppers, olives, feta and fresh herbs.
- Why you'll love it: Canned lentils make this a filling, no-cook lunch or side dish, ready in 20 minutes.
- How to make it: Rinse and drain the lentils, chop the vegetables and herbs, then toss everything with a lemon and olive oil dressing.
Table of Contents
Ingredients
- Lentils: I use canned brown lentils for convenience. Rinse and drain them well so they don't water down the dressing. Cooked green or Puy lentils work too, provided they hold their shape. Avoid red lentils, which break down too easily for this salad.
- Tomatoes: Cherry tomatoes are easy to slice and toss through. Larger ripe tomatoes work just as well, chopped into bite-sized pieces.
- Cucumber: Lebanese or Persian cucumbers are my preference for their crunch and thin skins. English cucumber works too.
- Red onion: A little adds bite without taking over. Use spring onion for a milder flavour, or leave it out if raw onion isn't your thing.
- Roasted red peppers: I use peppers from a jar or the deli for their sweetness and soft texture. Drain them well before adding. Raw capsicum is an option if you prefer extra crunch.
- Olives: I like a mix of Kalamata and green olives here. Use whichever you enjoy, and remove the pits before slicing.
- Feta: Choose a feta you enjoy eating, then crumble it or cut it into small cubes. Its saltiness works beautifully with the earthy lentils.
- Fresh herbs: Parsley keeps things fresh, while mint adds a distinctive flavour. Dill also works well if that's what you have.
Dressing ingredients
How to make Greek lentil salad
Prep the dressing
Whisk the olive oil, lemon juice, salt and pepper, then set aside.
Rinse and drain lentils
Rinse the canned lentils and drain well so they don't water down the dressing.
Chop & Assemble
Chop the vegetables, olives and herbs, then add to a large bowl with the drained lentils and feta.
Toss and Serve
Pour over the dressing and toss gently. Taste and adjust the seasoning before serving.
Peter's Tips
- Using cooked lentils: If you're cooking lentils from scratch, stop when they're tender but still holding their shape. Let them cool before assembling the salad.
- Preparing ahead: Keep the feta and dressing separate from the lentils and vegetables, then add them just before serving.
- Toss gently: Fold everything together gently to keep the lentils intact and the feta from breaking up too much.
Serving suggestions
- Serve this lentil Greek salad with crusty bread for an easy lunch. For a larger meal, pair it with my keftedes or Greek roast lamb. It also works well alongside grilled fish.
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Storage
Store leftovers in an airtight container in the fridge for up to two days. If preparing ahead, keep the feta and dressing separate and add just before serving.
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📖 Recipe
Greek Lentil Salad
Conversions
Ingredients
- 1 can lentils, (240 g size)
- 1 cup cherry tomatoes, sliced in half
- 1 cup cucumber, peeled and sliced into even pieces (use a medium to small cucumber or half a large one)
- ½ cup roasted red peppers, thinly sliced, (from a jar or the deli)
- ¼ cup red onion, chopped into small even pieces
- ¼ cup Kalamata olives, sliced in half
- ¼ cup green olives, sliced in half
- ½ cup feta cheese, sliced into even cubes or crumbled
- ¼ cup parsley, fresh, finely chopped
- 1 tablespoon mint, fresh, finely chopped
For the dressing:
- ¼ cup extra virgin olive oil
- 1 lemon, juice
- 1 pinch salt
- 1 pinch pepper
Instructions
- Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Set aside.¼ cup extra virgin olive oil, 1 lemon juice, 1 pinch salt , 1 pinch pepper
- Rinse the canned lentils under cold running water, drain well and place in a large bowl.1 can lentils (240 g size)
- Add the prepared tomatoes, cucumber, roasted peppers, red onion, olives, parsley, mint, parsley and feta.1 cup cherry tomatoes sliced in half, 1 cup cucumber peeled and sliced into even pieces (use a medium to small cucumber or half a large one), ½ cup roasted red peppers thinly sliced, (from a jar or the deli) , ¼ cup red onion chopped into small even pieces, ¼ cup Kalamata olives sliced in half, ¼ cup green olives sliced in half, ½ cup feta cheese sliced into even cubes or crumbled, ¼ cup parsley fresh, finely chopped, 1 tbsp mint fresh, finely chopped
- Pour over the dressing and toss gently to combine. Taste and adjust the seasoning before serving.
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Peter's Tips
- Make ahead: Keep the feta and dressing separate and add just before serving.
- Storage: Refrigerate in an airtight container for up to two days.
- Lemon: Start with the juice of one lemon, then adjust to taste.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was first published in February 2011 but has been updated with new information in October 2026.
Merryn says
Very tasty and healthy Peter lentils are a wonderful base for a salad and your accompaniments with dressing are a perfect choice.