Greek Lentil Salad Recipe

Greek Lentil Salad combines protein-packed lentils with crisp cucumbers, cherry tomatoes, briny olives, and tangy feta in a zesty lemon-oregano vinaigrette for Mediterranean freshness. Ready in 25 minutes, it’s vegan-adaptable and perfect for meal prep lunches.

Why This Recipe Works

• Lentils provide hearty base that holds dressing well.
• Fresh veggies deliver crunch and hydration.
• Feta adds salty creaminess without overpowering.
• Lemon dressing brightens earthy lentils.
• Herbs like parsley and mint enhance authenticity.

Ingredients & Prep

• 1 cup dry green or brown lentils (or 2 cans drained)
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, finely diced
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled (optional)
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped

Lemon Vinaigrette:

• ⅓ cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook lentils in 3 cups water 20–25 minutes until tender; drain and cool.
2. Whisk vinaigrette ingredients until emulsified.
3. Combine cooled lentils, cucumber, tomatoes, onion, olives, parsley, and mint in large bowl.
4. Pour dressing over; toss gently. Fold in feta if using.
5. Chill 15 minutes or serve immediately.

Flavor Variations

Storage Tips

Refrigerate up to 5 days. Flavors improve overnight.

FAQs

Lentils mushy?
Cook al dente and rinse cold.

Dressing separated?
Whisk again before tossing.

No fresh herbs?
Dried work at ⅓ amount.

Conclusion

Greek Lentil Salad offers wholesome Greek vibrancy nutritious and satisfying for any meal.

Greek Lentil Salad Recipe

Print Recipe

A bright and healthy Greek lentil salad made with tender lentils, crisp vegetables, fresh herbs, and a zesty lemon-olive oil dressing. Protein-packed, refreshing, and perfect for meal prep or a light meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup dry green or brown lentils
• 3 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 small red onion, finely chopped
• 1/3 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill or oregano (optional)
• Dressing:
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Rinse lentils and add to a pot with water.
• 2. Bring to a boil, then reduce heat and simmer 18–22 minutes until tender but not mushy.
• 3. Drain lentils and let cool slightly.
• 4. In a large bowl, combine lentils, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and herbs.
• 5. In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
• 6. Pour dressing over salad and toss gently to combine.
• 7. Taste and adjust seasoning as needed.
• 8. Serve immediately or chill for 30 minutes for best flavor.

Notes

• Use French lentils for a firmer texture.
• Add roasted red peppers for extra flavor.
• Keeps well in the fridge for up to 4 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 4g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 9g
• Protein: 11g
• Cholesterol: 10mg

Keywords: Greek lentil salad, lentil salad recipe, Mediterranean lentil salad