Name: LENTIL SALAD Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) (2 cans (240 g net each)) lentils green, black, brown / sub 3 cups cooked lentils / or 1 cup dried boiled in 4 cups water and 1 teaspoon salt as per package instructions.; 2 cups (250 g) cherry tomatoes ½ pound, quartered; 1½ cups (150 g) cucumber 1 medium, diced; ½ (½) red onion thinly sliced or diced; ⅓ cup (45 g) olives Kalamata or Taggiasche; 3 tbsp (15 g) parsley chopped (sub 1 tsp dried oregano); 3½ ounces (100 g) feta cheese or non-dairy feta, crumbled; 3 tbsp (3 tbsp) extra virgin olive oil; 2 tbsp (2 tbsp) lemon juice fresh; 1 tbsp (1 tbsp) Dijon mustard sub American; 1 clove (1) garlic grated; ½ tsp (½ tsp) cumin optional; 1 tsp (1 tsp) salt or more to taste; ⅛ tsp (⅛ tsp) black pepper

Jump to Recipe·5.2 from 19 reviews

Bursts of freshness, tangy hits, briny pops, and creamy crumbles come together in this LENTIL SALAD you’ll crave again and again! It’s the kind of wholesome, colorful bowl that makes you feel fabulous just looking at it—and the first bite will have you hooked. Packed with protein-rich lentils, juicy cherry tomatoes, crunchy cucumbers, luscious olives, and creamy feta, all draped in a punchy lemon-Dijon dressing, this easy salad delivers flavor and satisfaction in every bite. Whether you’re planning a picnic lunch, putting together a dreamy dinner spread, or just need something vibrant in your weekday routine, this LENTIL SALAD is your new favorite go-to.

Ingredients You’ll Need

The beauty of this recipe is how simple the ingredients are—each one plays a key role in balancing flavor, texture, and color. A handful of pantry and fridge staples magically come together in this bowl to showcase what real, honest food should taste like.

Lentils: Use canned for convenience or cook dried—these sturdy legumes provide a nutty, earthy base that soaks up the dressing beautifully.
Cherry Tomatoes: Bursting with vibrant color and sweetness, these add a juicy pop to every forkful.
Cucumber: Brings crispness and a refreshing contrast to the heartier ingredients.
Red Onion: Paper-thin slices offer sharp, zippy flavor and a lovely touch of color.
Kalamata or Taggiasche Olives: Their briny, savory punch cuts through every bite for an irresistible Mediterranean flair.
Parsley: Chopped fresh for fresh, herbal brightness—though dried oregano works in a pinch for depth.
Feta Cheese (or non-dairy feta): That creamy-salty crumble ties everything together and adds decadent flavor.
Extra Virgin Olive Oil: The backbone of a great dressing—fruity, rich, and smooth.
Lemon Juice: Essential for zing and acidity, fresh lemon makes the flavors pop.
Dijon Mustard: Adds subtle heat and helps emulsify the dressing for a silky texture.
Garlic: Grated for maximum punch, it permeates the dressing with savory depth.
Cumin (optional): A pinch brings gentle warmth and complexity.
Salt & Black Pepper: Tailor to taste to enhance every ingredient in the salad.

How to Make LENTIL SALAD

Step 1: Prep the Lentils

If you’re using canned lentils, drain and rinse them thoroughly so your LENTIL SALAD stays fresh and bright instead of starchy or briny. For dried lentils, rinse them well, then simmer gently with water and salt until perfectly tender but never mushy—drain them well, and you’re ready for salad magic!

Step 2: Chop Your Veggies

Slice the cherry tomatoes into cheerful quarters, dice the cucumber for a satisfying crunch, and cut the red onion into thin, delicate slivers. If you’re an olive fan, give them a quick rough chop or simply toss them in whole for little flavor surprises throughout the salad.

Step 3: Mix the Salad Base

In a large serving bowl, combine your lentils with the prepped tomatoes, cucumber, red onion, olives, crumbled feta, and parsley. There’s something so inviting about seeing all those colors come together—the anticipation starts building even before the dressing hits!

Step 4: Whisk the Tangy Dressing

In a small bowl or jar, whisk the extra virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic, cumin (if using), salt, and pepper until creamy and emulsified. This simple, vibrant dressing soaks into the lentils and veggies, pulling every bite into perfect harmony.

Step 5: Combine and Toss

Pour the dressing over the salad and toss everything together gently but thoroughly. Make sure each lentil and every veggie gets a loving coat of that zesty dressing. Taste, adjust for salt or lemon if needed, and prepare yourself for heaps of flavor!

How to Serve LENTIL SALAD

Garnishes

A final sprinkle of extra parsley or crumbly feta on top makes your LENTIL SALAD look—and taste—even more inviting. For a sprinkle of crunch, try toasted pine nuts or seeds. A dusting of lemon zest or cracked black pepper adds a fresh kick right before serving.

Side Dishes

This salad pairs beautifully with grilled fish, roasted chicken, or a hunk of crusty bread. Add it alongside a mezze platter, or tuck it into wraps with hummus for a more substantial meal. The LENTIL SALAD’s versatility truly shines in any setting!

Creative Ways to Present

Spoon the salad over a bed of leafy greens, nestle it in a halved avocado for a show-stopping starter, or serve it up family-style on a pretty platter. Individual bowls with a drizzle of high-quality olive oil and a wedge of lemon look stunning at any table.

Make Ahead and Storage

Storing Leftovers

LENTIL SALAD holds up wonderfully in the fridge—just store it in an airtight container, and it will stay fresh for 3 to 4 days. The flavors meld and develop over time, making leftovers even tastier for grab-and-go lunches or snack attacks.

Freezing

While lentils themselves freeze well, the fresh veggies and feta are best enjoyed fresh. Freezing LENTIL SALAD may compromise texture, so if you’d like to prepare ahead, freeze cooked lentils separately and add the rest before serving.

Reheating

This salad is best enjoyed cold or at room temperature, but if you prefer it slightly warmed (especially in cooler months), gently bring it to room temperature or microwave for just 10-15 seconds to take the chill off without melting the feta.

FAQs

Can I use canned lentils for LENTIL SALAD?

Absolutely! In fact, canned lentils are the ultimate time-saver here—just be sure to rinse them well. They’re tender and ready to absorb all those fabulous dressing flavors, making prep a total breeze.

What type of lentils work best?

Green, brown, or black lentils hold their shape perfectly in LENTIL SALAD and are widely available. Avoid red or yellow lentils, as they tend to break down and can get mushy in salads.

How can I make this salad vegan?

Simply swap the feta cheese for your favorite non-dairy feta or leave it out entirely. The salad is already naturally plant-based aside from the cheese, so it’s easy to make vegan-friendly.

Can I prepare LENTIL SALAD ahead of time?

Yes! In fact, making it a few hours in advance allows the flavors to mingle beautifully. Just hold back the fresh herbs and feta until right before serving for maximum freshness and color.

What can I use instead of olives?

If olives aren’t your thing, try capers or sun-dried tomatoes for a similar salty punch. You could even toss in marinated artichoke hearts for another Mediterranean twist.

Final Thoughts

This LENTIL SALAD is pure joy in a bowl—from prep to plate, it’s easy, satisfying, and endlessly adaptable. If you’re searching for something fresh, nourishing, and genuinely crave-worthy, this is the salad to try. Dive in and let this colorful, protein-packed dish earn a permanent place at your table!