When you're short on time but still want a nutritious meal, this Greek lentil salad recipe is a lifesaver. Topped with olive oil, lemon juice, and feta cheese, it makes a perfect light lunch or a satisfying dinner ready in 15 minutes!
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Why this recipe works
- It's quick and easy. It's as simple as opening a can, chopping a few fresh vegetables and whisking a salad dressing. Voila!
- It's nutritious. Using protein-packed lentils as the base and filled with colourful veggies (remember to eat the rainbow!), it's great for anyone wanting to up their nutrition game and indulge in a hearty meal filled with plant-based protein. (It's very similar to my traditional Greek salad with the added goodness of lentils).
- It's a versatile recipe. Easily swap out any fresh vegetables or add your spin to this Greek lentil salad. Serve it as an easy side dish to a main meal (try my Greek roast lamb or Greek meatballs), or enjoy it as a light dinner.
Which lentils work well in this hearty salad?
- Brown lentils: People often use these hearty lentils in everyday cooking as they are widely available. They have a mild earthy flavour and tend to hold their shape well after cooking. Try them in soups, stews, salads, and curries.
- Green lentils (also known as French lentils): These lentils have a peppery flavour and a firm texture.
- Black Beluga lentils (also known as Beluga lentils): These lentils have a mild, earthy flavour and a firm texture.
- Puy lentils (also known as French Green Lentils): These are small, have a peppery flavour, and hold their shape well after cooking.
Top Tip: Do not use red lentils; they disintegrate quickly and become mushy.
Ingredients and substitutions
- Lentils: For speed and convenience, I'm using canned lentils.
- Tomatoes: I'm using cherry tomatoes. However, the choice is endless. Make sure you use juicy tomatoes and avoid any unripened ones. Sun-dried tomatoes work well too!
- Onions: I'm using a red onion. You can sub with white, brown or green onions. If you don't like the taste of raw onions, omit them completely.
- Cucumbers: I love Persian cucumbers, but the English cucumber variety works well too.
- Peppers: I've opted for roasted red peppers for maximum flavour. You can sub with a raw bell pepper for extra crunch.
- Olives: I'm using a combination of Kalamata olives and green olives for a salty kick. Any olives will work here!
- Feta cheese: Use the real stuff! Or sub with goat cheese if you like.
- Fresh herbs: I'm using a combination of fresh parsley and fresh mint leaves. However, feel free to experiment - jazz things up and use fresh dill, basil, oregano or marjoram.
Dressing ingredients
I'm opting for a simple lemon and olive oil dressing (similar to my ladolemono). Or you could easily make a classic red wine vinegar dressing or use another type of acid such as balsamic, sherry vinegar or apple cider vinegar.
Add Dijon mustard, honey and garlic to the dressing for extra flavour (they're all flavour enhancers!).
Top Tip: Always use the ratio of 3 parts oil to 1 part acid when making salad dressings.
How to make this Greek lentil salad
Prepare your dressing by whisking the olive oil, lemon juice and seasonings. Set aside.
Rinse the canned lentils to remove any of the juices. Drain well and place in a large bowl.
Chop the fresh vegetables into even chunks and finely chop the fresh herbs.
Add the vegetables, fresh herbs and cheese to the bowl along with the lentils.
Pour the dressing over the Greek lentil salad.
Stir everything until well combined and serve.
Expert Tips
- If using packaged lentils, clean them before using them, remove any foreign debris, and ensure not to overcook them. If using canned lentils, rinse them thoroughly under a cold tap making sure the water runs clear.
- Make the dressing ahead of time and store it in the fridge. Use it when ready to dress the salad.
- Mix all the ingredients except the feta cheese and salad dressing for meal prep. (Keep the cheese and dressing separate and add them to the salad right before serving).
Recipe FAQs
Store any leftovers in an airtight container in the refrigerator for up to two days.
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Greek Lentil Salad
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Conversions
Ingredients
- 400 grams (1 can) brown lentils, (from a can)
- 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
- Prepare your dressing by whisking the olive oil, lemon juice and seasonings. Set aside.¼ cup extra virgin olive oil, 1 lemon, 1 pinch salt, 1 pinch pepper
- Rinse the canned lentils to remove any of the juices. Drain well and place in a large bowl.400 grams (1 can) brown lentils
- Chop the fresh vegetables into even chunks and finely chop the fresh herbs.1 cup cherry tomatoes, 1 cup cucumber, ½ cup roasted red peppers, ¼ cup red onion, ¼ cup Kalamata olives, ¼ cup green olives, ¼ cup parsley, 1 tablespoon mint
- Add the vegetables, fresh herbs and cheese to the bowl and the lentils.½ cup feta cheese
- Pour the dressing over the Greek lentil salad.
- Stir everything until well combined and serve.
Peter's Tips →
- If using packaged lentils, clean them before using them, remove any foreign debris, and ensure not to overcook them. If using canned lentils, rinse them thoroughly under a cold tap making sure the water runs clear.
- Make the dressing ahead of time and store it in the fridge. Use it when ready to dress the salad.
- Mix all the ingredients except the feta cheese and salad dressing for meal prep. (Keep the cheese and dressing separate and add them to the salad right before serving).
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
This post was first published in February 2011 but has been updated with new pictures and information in April 2023.
Merryn says
Very tasty and healthy Peter lentils are a wonderful base for a salad and your accompaniments with dressing are a perfect choice.