This easy to make Greek lentil salad combines classic Mediterranean flavors with hearty lentils to create a tasty and filling salad. The crunchy cucumbers, sweet juicy tomatoes, sharp red onion and salty feta and olives pair well with the earthy green lentils.
Greek salad with lentils is popular throughout the year. Bring it to a potluck or party; it's a crowd-pleaser! I recommend making it a day an advance so it can marinate and really develop it's flavors.
Classic greek salads are so delicious and full of fresh, vibrant ingredients. Adding perfectly cooked lentils really bulks up the salad. It is a great recipe to make for meal prep considering it lasts all week in the fridge!
This easy vegetarian salad was inspired by my Mediterranean lentil salad with chickpeas! It pairs well with summer squash and tomato pasta and grilled eggplant sandwiches. For more helpful information make sure to check on my guide on how to cook lentils.
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Why You'll Love This Recipe
- It's full of classic Greek salad flavors mixed together in a tangy red wine vinaigrette.
- You only need 30-35 minutes to make this easy meal prep recipe.
- There are so many ways to modify the salad and incorporate additional ingredients if desired.
Ingredients Notes
- Lentils - I like to use French green lentils, which are also known as Puy lentils. They hold up well and stay firm after the have been cooked.
- Persian cucumbers - these smaller cucumbers add a refreshing crunch to every bite.
- Red onion - the sharp flavor of the onion helps balances out the rest of the ingredients.
- Feta cheese - an important Greek salad ingredient, which adds a creamy and salty element to the salad.
- Kalamata olives - another classic Greek ingredient, these salty & briny olives add maximum flavor!
- Cheery tomatoes - adds a sweet and juice bite to the dish.
- Red wine vinaigrette - made with red wine vinegar, dijon mustard, honey, salt, pepper oregano and olive oil.
See recipe card for quantities.
Substitutions & Variations
- Pasta - add in 1 ½ cups of cooked pasta to turn this recipe into a pasta salad.
- Pepperoncini - add in ¼ cup of diced pepperoncini peppers for a spicy and tangy flavor.
- Vegan - swap in vegan feta cheese.
- Fresh herbs - add in chopped fresh herbs such as chives or parsley.
Step by Step Instructions
Cook the lentils according to package directions. I like to add a bayleaf and a clove of garlic for extra flavor.
Mix the red wine vinegar, dijon mustard, honey, oregano, salt, pepper and olive oil together.
Add the lentils, cucumber, red onion, tomatoes, feta cheese, olives and dressing to a large bowl.
Mix the salad together until combined. Serve at room temperature or enjoy cold from the fridge.
Hint: let the lentils cook for a few minutes before adding them to the bowl with the rest of the ingredients, that way the cheese won't melt.
How to Store
Store the greek lentil salad in an air tight container in the fridge for up to a week. The salad stores well and will continue to taste better as the ingredients marinate together.
I do not recommend freezing this salad.
Top tip
If you want to cut back on cooking time you can use 2 (15 oz) cans of lentils instead of cooking dry lentils. Make sure to drain and rinse them from the can.
Frequently Asked Questions
Feta cheese is a key ingredient in a Greek salad, however you can opt to use vegan feta or competently omit it if desired.
Yes, you can use precooked lentils instead of cooking them from dry. I recommend using 2 (15 oz) cans of lentils, drained and rinsed.
Greek Lentil Salad
Ingredients
- 1 cup French green lentils
- 3 cups water
- ½ teaspoon salt
- 1 clove garlic
- 1 bayleaf
- 4 Persian cucumbers diced
- 1 cup cherry tomatoes sliced in half
- ½ cup red onion diced
- ½ cup kalamata olives sliced in half
- ½ cup feta cheese
For the Dressing:
- ¼ cup red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon honey
- 1 teaspoon oregano
- ¼ teaspoon salt
- 3 tablespoons extra virgin olive oil
- black pepper to taste
Instructions
- Add the water, lentils, bayleaf, 1 clove garlic and ½ teaspoon of salt to a saucepan. Bring the lentils to a boil, cover with a lid and reduce the heat to low.
- Simmer for 20-25 minutes until the lentils are tender. Drain excess water, and discard the bayleaf and garlic clove. Allow the lentils to cool for a few minutes.
- Make the dressing. Whisk together the red wine vinegar, dijon mustard, minced garlic, honey, oregano, salt, extra virgin olive oil and pepper.
- Add the lentils, cucumbers, red onion, tomatoes, olives, feta cheese and dressing to a large mixing bowl.
- Mix together until combined. Serve room temperature or cold from the fridge.
Notes
- Greek lentils salad stores well for up to 1 week in the fridge.
- The flavors will continue to grow as the ingredients marinate together over time.
Em says
Yum! I added in 1 1/2 cups of pasta to make it a pasta salad and it lasted all week in my fridge for lunches.