Why You’ll Love This Greek Lentil Salad

• It’s a meal-prep dream. This salad actually improves with time, making it the ultimate make-ahead lunch. The lentils hold their shape beautifully and absorb the dressing without getting mushy.
• It’s incredibly versatile. Think of this recipe as a template. Don’t have kalamata olives? Use green ones. Want to add more greens? Toss in some arugula right before serving. It’s wonderfully forgiving.
• It’s packed with texture and flavor. You get the firm bite of the lentils, the crunch of the cucumber, the juicy pop of the tomatoes, the saltiness of the feta, and the bright zing of the dressing—all in one forkful.
• It’s genuinely nourishing. Beyond just being delicious, this salad is loaded with plant-based protein and fiber from the lentils, keeping you full and satisfied for hours.

Ingredients & Tools

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

Tools: A medium saucepan, a fine-mesh strainer, a large mixing bowl, a small bowl or jar for the dressing, and a sharp knife.

The quality of your ingredients really shines here, so use the best you can find. A good, grassy extra virgin olive oil and fresh lemons for the juice will make a world of difference in the dressing. And honestly, buying a block of feta and crumbling it yourself is far superior to the pre-crumbled kind—it’s creamier and less dry.

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Lentil choice is key. Brown or green lentils are perfect here because they hold their shape after cooking. Avoid red or yellow lentils, as they tend to become soft and mushy, which is great for soups but not for salads.
• Don’t overcook the lentils! This is the most important step. You want them tender but still with a slight bite (al dente). They’ll continue to absorb the dressing, so if they’re too soft to begin with, the salad can become a bit pasty.
• Soak your red onion. If you’re sensitive to the sharp bite of raw onion, simply place your diced red onion in a small bowl of cold water for 10 minutes while you prep the other ingredients. This mellows the flavor significantly.
• Taste your dressing. The balance of oil, acid, and salt is personal. Always taste your dressing and adjust it to your liking before tossing it with the salad. You might want a bit more lemon or a pinch more salt.

How to Make Greek Lentil Salad

Serving Suggestions

Complementary Dishes

• Grilled Chicken or Fish — A simple grilled chicken breast or a piece of lemony salmon turns this salad into a complete, protein-packed dinner. The freshness of the salad cuts through the richness of the grilled meat perfectly.
• Warm Pita Bread — You can’t go wrong with soft, warm pita on the side for scooping up every last bit of the salad. It’s a classic pairing that feels comforting and authentic.
• Hummus and Veggie Platter — For a larger mezze-style spread, serve the salad alongside a big bowl of creamy hummus, sliced bell peppers, and carrot sticks. It’s perfect for casual entertaining.

Drinks

• Crisp White Wine — A Sauvignon Blanc or a Greek Assyrtiko, with their high acidity and citrus notes, will mirror the lemony dressing and cleanse the palate beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, nothing beats ice-cold sparkling water with a squeeze of fresh lemon. It’s refreshing and enhances the salad’s bright flavors.
• Iced Herbal Tea — A mint or lemon verbena tea, brewed strong and served over ice, is a wonderfully light and aromatic companion.

Something Sweet

• Baklava — The honey-soaked, nutty flakiness of baklava is a classic Greek dessert that provides a sweet and rich counterpoint to the savory, tangy salad.
• Fresh Figs with Honey — If figs are in season, simply halve them, drizzle with a little honey, and maybe a dollop of Greek yogurt for a simple, elegant dessert.
• Lemon Sorbet — A scoop of tart, clean lemon sorbet is the perfect palate-cleansing finish that continues the citrus theme from the salad.

Top Mistakes to Avoid

• Mistake: Using the wrong type of lentil. As mentioned, red lentils will disintegrate and turn your salad into a porridge-like consistency. Stick with brown or green for the best texture.
• Mistake: Adding the feta too early. If you toss the crumbled feta in with the dressing and lentils from the start, it can break down and make the whole salad look cloudy and pink. Fold it in gently at the end to keep those distinct, creamy crumbles.
• Mistake: Skipping the resting time. I know it’s tempting to dig in right away, but giving the salad even 15 minutes to marinate allows the lentils to absorb the dressing and the sharpness of the onion to mellow, creating a much more harmonious flavor.
• Mistake: Underseasoning the lentils. The lentils themselves are a blank canvas. Make sure you salt the cooking water well—it should taste like seawater. This seasons them from the inside out, so the salad isn’t bland.

Expert Tips

• Tip: Add a pinch of sugar to the dressing. Just a tiny pinch (about 1/4 teaspoon) can help balance the acidity of the lemon and vinegar without making it taste sweet. It just rounds out the sharp edges.
• Tip: Toast your lentils. For a deeper, nuttier flavor, try toasting the dry lentils in the saucepan for a minute or two before adding the water. You’ll smell a lovely, warm aroma—just be careful not to burn them.
• Tip: Use the leftovers creatively. This salad is fantastic stuffed into a pita pocket with some greens for lunch the next day. You can also use it as a filling for roasted bell peppers or even as a topping for a green salad.
• Tip: Make it vegan. It’s incredibly easy! Simply omit the feta cheese. The salad is still bursting with flavor from the olives, herbs, and dressing. You could add some toasted pine nuts for a bit of richness.

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 want to be extra gentle when mixing the salad to keep them from breaking apart. The texture might be a tad softer than if you cooked them from dry, but it will still be delicious. One 15-ounce can is roughly equivalent to 1 cup of dried lentils.

How long does this salad keep in the fridge?
It keeps remarkably well! Stored in an airtight container, this Greek Lentil Salad will be good for up to 4-5 days. The vegetables will soften a bit, but the flavors will continue to develop. You might notice the lentils absorb the dressing, so if it seems a little dry after a day or two, a quick squeeze of fresh lemon juice and a drizzle of olive oil will perk it right up.

Can I freeze this salad?
I wouldn’t recommend it, honestly. The fresh vegetables like cucumber and tomato do not freeze well at all—they’ll become watery and mushy when thawed. The texture of the lentils can also become a bit grainy. This is definitely a make-ahead fridge salad, not a freezer meal.

What can I use instead of feta cheese?
If you’re not a fan of feta or need a dairy-free option, you have a couple of great choices. For a similar salty, briny punch, try adding capers or chopped, marinated artichoke hearts. For creaminess, diced avocado is lovely (add it right before serving), or a vegan “feta” made from tofu or almonds would work well.

My salad turned out a bit dry. What happened?
This usually means the lentils absorbed more dressing than expected. It’s an easy fix! Just whisk together a quick little extra batch of dressing—maybe just a tablespoon each of olive oil and lemon juice with a pinch of salt—and toss it through the salad before serving. The lentils are thirsty little things, so don’t be shy with the dressing.