Why You’ll Love This Greek Lentil Salad

• It’s a true make-ahead marvel. This salad actually improves with a little time in the fridge. The lentils soak up the dressing, the vegetables soften just enough, and all the flavors become the best of friends. You’ll notice it tastes even better on day two or three.
• The texture is everything. We’ve got a fantastic contrast going on here—the firm-but-tender bite of the lentils, the crunch of the cucumber and bell pepper, the pop of the tomatoes, and the creamy softness of the feta. Every single forkful is a little adventure.
• It’s incredibly versatile and forgiving. Don’t have a red onion? A shallot works beautifully. Not a fan of olives? Leave them out! This recipe is a wonderful template that welcomes your personal touches. Honestly, it’s hard to mess up.
• It’s genuinely satisfying. Thanks to the protein and fiber from the lentils, this salad keeps you full and energized for hours. It’s the opposite of those sad, limp salads that leave you hungry thirty minutes later.

Ingredients & Tools

• 1 cup brown or green lentils, rinsed
• 1 large English cucumber, diced
• 2 cups cherry or grape tomatoes, halved
• 1 large red bell pepper, diced
• 1/2 red onion, finely diced
• 1 cup Kalamata olives, pitted and halved
• 200 g block of feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• Juice of 1 large lemon
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped

Tools: A medium saucepan, a colander, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, so use the best you can find. A good, grassy extra virgin olive oil and a tangy feta cheese will make all the difference. You’ll notice it immediately.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Which lentils are best? I highly recommend brown or green lentils for this recipe. They hold their shape beautifully after cooking, unlike red lentils which tend to turn to mush. The trick is to cook them until they are just tender but still have a bit of a bite—al dente, if you will.
• To soak or not to soak? Honestly, you don’t need to soak lentils! A good rinse under cold water is all that’s required to remove any dust or debris. This makes them a wonderfully quick-cooking legume.
• Dice everything to a similar size. This isn’t just about aesthetics—it’s about making sure you get a little bit of every component in each bite. Aim for a rough, half-inch dice on your cucumbers and peppers. It creates a much more harmonious eating experience.
• Don’t skip the fresh herbs. While the dried oregano is essential for that classic Greek flavor in the dressing, the fresh parsley stirred in at the end adds a burst of freshness that really lifts the whole salad. A little goes a long way.

How to Make Greek Lentil Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Fish — The simple, clean flavors of grilled protein pair perfectly with the bright, tangy salad. A piece of grilled salmon or chicken breast would be fantastic laid right on top.
• Warm Pita Bread or Flatbread — There’s nothing better than scooping up bites of this salad with soft, warm bread. It’s a classic combo for a reason.
• Hummus and Baba Ganoush — Turn your meal into a Mediterranean feast! A platter of dips, some olives, and this salad is a surefire hit for entertaining.

Drinks

• A Crisp Greek White Wine (Assyrtiko) — The high acidity and citrus notes in an Assyrtiko wine mirror the lemon in the dressing and cut through the richness of the feta beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing between bites.
• Iced Herbal Tea (Mint or Lemon Verbena) — A cool, unsweetened herbal tea complements the herbal notes in the salad without adding any sweetness.

Something Sweet

• Baklava — The honey-soaked, nutty flakiness of baklava is the perfect decadent contrast to the fresh, savory salad.
• Greek Yogurt with Honey and Walnuts — A simple, light, and protein-packed dessert that feels like a natural extension of the meal.
• Lemon Sorbet — A scoop of tart, clean lemon sorbet is the ultimate palate-cleanser and a wonderfully bright way to end the meal.

Top Mistakes to Avoid

• Mistake: Overcooking the lentils. This is the number one error. Mushy lentils will make your salad pasty and unappealing. Always taste-test a few minutes before the recommended cooking time is up.
• Mistake: Adding the dressing while the lentils are too hot. The heat will wilt your crisp vegetables and can cause the feta to melt into a gooey mess. Let the lentils cool down a bit first—I’ve messed this up before too!
• Mistake: Not seasoning the dressing adequately. The lentils and vegetables need a good amount of seasoning to come alive. Taste your dressing before you add it—it should be bold and flavorful on its own.
• Mistake: Skipping the marinating time. If you serve this salad immediately after tossing, the flavors will taste separate. That 15-20 minute rest is non-negotiable for the best results.

Expert Tips

• Tip: Add the feta in two stages. For even more feta flavor, crumble half of it into the salad when you toss it, and sprinkle the remaining half on top just before serving. This gives you both integrated and prominent cheesy bites.
• Tip: Toast your lentils (optional). For a deeper, nuttier flavor, you can toast the rinsed and drained lentils in the dry saucepan for a minute or two over medium heat before adding the water. You’ll notice a lovely aroma—just don’t let them burn!
• Tip: Make it a deconstructed platter. For a beautiful presentation at a party, arrange all the components—the lentils, chopped veggies, olives, and feta—separately on a large platter and let guests build their own salads. It looks stunning.
• Tip: Use the dressing for other things. This lemon-oregano vinaigrette is so good you’ll want to put it on everything. Make a double batch and use it on grilled vegetables, simple green salads, or even as a marinade for chicken.

FAQs

Can I use canned lentils to save time?
You absolutely can! It’s a great shortcut. Just be sure to drain and rinse them very well to remove the canning liquid. Since they’re already cooked, you’ll skip the entire cooking step. The texture might be a tad softer than lentils you cook yourself, but it will still be delicious. You’ll need about two 15-ounce cans for this recipe.

How long does this salad last in the fridge?
It keeps remarkably well! Stored in an airtight container, it will be at its best for 3 to 4 days. The vegetables will soften a bit more each day, but the flavors will continue to develop. I don’t recommend freezing it, as the texture of the vegetables will become very watery upon thawing.

Is this Greek Lentil Salad vegan?
It’s very easy to make it vegan! Simply omit the feta cheese. The salad is still packed with flavor from the olives, herbs, and dressing. For a vegan “cheesy” element, you could sprinkle on some nutritional yeast or a vegan feta alternative if you like.

Can I add other vegetables?
Of course! This recipe is a fantastic base. Feel free to add chopped romaine or spinach for extra greens, thinly sliced radishes for more crunch, or even some artichoke hearts for a briny twist. Just keep the total volume roughly the same so the dressing-to-salad ratio stays perfect.

My salad seems a bit dry the next day. What should I do?
This can happen as the lentils continue to absorb the dressing. No worries! Just give it a quick refresh before serving. A squeeze of fresh lemon juice and a tiny drizzle of olive oil, tossed through, will bring it right back to life. Taste and adjust the seasoning if needed.