Greek Lentil Salad


This Greek Lentil Salad is a must-make for a healthy, light dinner or an easy side dish! With protein-packed lentils, tomatoes, feta, cucumbers and mint, this easy-to-make salad will be on repeat this summer!


  • 1 cup green or brown lentils, picked through and rinsed
  • 2 cups water or broth, more as needed
  • ½ teaspoon salt
  • 1 pint cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 red pepper, diced
  • ½ red onion, diced fine
  • 1 cup crumbled feta cheese
  • 1 cup fresh herbs (mint, parsley, basil are our favorite picks here)
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper, to taste


  1. To cook lentils: Add lentils, and water to a medium pot. Turn on heat and bring lentils to a rolling boil. Once boiling, cover and reduce heat to let simmer gently for 20-30 minutes until lentils are tender but not mushy. Occasionally check lentils to see if the water has evaporated, adding more water as needed. Remove from heat and strain lentils.

  2. Once strained, add 1 teaspoon salt to lentils to season them. Let lentils chill overnight in the refrigerator, or place on a sheet pan and let sit at room temperature for 10 minutes and in the refrigerator for another 10 minutes, until lentils are well chilled.

  3. Add all ingredients to a large bowl and mix together. Season to taste.

  4. Greek lentil salad is best served on the day it is made, but will keep for up to 3 days.


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