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A greek lentil salad presented in a large bowl.
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Greek Lentil Salad

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 20 minutes!
Course Salad, side
Cuisine Greek
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 574kcal
Author Peter G

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.

Notes

  • 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

Serving: 1serve | Calories: 574kcal | Carbohydrates: 68g | Protein: 30g | Fat: 21g