Greek Lentil Salad

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This Greek Lentil Salad is served cold, with cucumbers, red onion, feta cheese, garlic, and herbs, tossed in a classic red wine vinegar and olive oil dressing. It's great on its own or served in lettuce wraps! Use canned lentils to save time and make this a no-cook meal.

Prep Time5

Cook Time20

Total Time25

Course: Salad

Cuisine: Greek, Mediterranean

Servings: servings

Calories: 286kcal

Author: Elizabeth Lindemann

Ingredients

For the Dressing:

⅓ cup extra-virgin olive oil
3 tablespoons red wine vinegar
½ cup finely diced red onion about ½ medium onion
1 small clove garlic minced
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper

For the Salad:

1 cup French Green Lentils or about 3 cups cooked lentils (see notes for other varieties)
1 bay leaf optional
½ cup finely diced celery about 2 ribs
2 cups diced cucumbers about 1 large cucumber, peeled and seeded if desired
¼ cup chopped fresh mint or dill, tarragon, basil, or other delicate herbs.
4 oz. crumbled feta cheese
kosher salt and black pepper

Instructions

Sort through and rinse the 1 cup French Green Lentils in a mesh sieve. Add them to a medium pot, along with the 1 bay leaf if using and 1 teaspoon of salt, and cover with 2-3 inches of water. Bring to a boil, cover, and simmer for 20-25 minutes, or until cooked. Be careful not to overcook them as they will turn mushy.
Meanwhile, in the bottom of a large bowl, mix the dressing ingredients: ⅓ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, ½ cup finely diced red onion, 1 small clove garlic, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Set aside.
Drain the cooked lentils and give them a quick rinse with cold water. Add them to the bowl with the dressing, along with the ½ cup finely diced celery, 2 cups diced cucumbers, ¼ cup chopped fresh mint, and 4 oz. crumbled feta cheese.
Mix together to coat everything in the dressing, and taste and season with kosher salt and black pepper if needed. Serve immediately, or store in the refrigerator in an airtight container.

Video

Notes

Serve this salad on its own, in lettuce wraps, inside a pita pocket or wrap sandwich, or on top of a bed of salad greens.
French Green Lentils are wonderful for salads because they hold their shape, AND they cook quicker than other varieties. I use Bob's Red Mill brand. If you want to use another type of lentil, stick with other green or brown varieties that will hold their shape. And keep in mind cooking times will vary.
To save time, canned lentils can also be used. Be sure to drain and rinse them.
Soak the lentils before cooking if you want to help break down some of the indigestible fibers. Cover with water and leave for a couple of hours at room temp, or overnight in the fridge.
For the cucumbers, I recommend using an English cucumber or Persian cucumbers, which have more delicate skin and fewer seeds than conventional cucumbers.
This salad stays good for many days in the fridge, so it's a great one to make in advance!
To make this salad vegan, just swap out the feta for a vegan substitute (or omit it).

Nutrition