Lentil Salad With Feta

Section: Fresh and Vibrant Salad Recipes

This vibrant Mediterranean lentil salad blends hearty brown lentils with juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta cheese. A red wine vinaigrette with garlic, shallot, and a touch of honey ties the flavors together. It’s an easy, nutrient-rich dish perfect for lunch or meal prep, ready in just 15 minutes and stays fresh for days in the fridge. Great served chilled or at room temperature, this salad balances texture, brightness, and savory depth in every bite.

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Published By Ioana
Updated on Thu, 31 Jul 2025 20:29:06 GMT
A bowl of lentil salad with feta, tomatoes, cucumbers, and olives. Bookmark
A bowl of lentil salad with feta, tomatoes, cucumbers, and olives. | ioanacooks.com

This lentil salad is one of those quick meals I turn to when I want something fresh hearty and completely satisfying without turning on the stove. Packed with protein rich lentils juicy tomatoes crunchy cucumbers and salty feta it is my go to for a fast nutritious lunch or a make ahead side dish that only gets better with time.

I first whipped this up after coming home from a long trip when I had almost nothing in the fridge. Now I keep it on regular rotation especially in warmer months.

Ingredients

  • Cooked brown lentils: they are hearty and hold their shape well look for firm texture without mushiness
  • Multicolored cherry tomatoes: add sweet bursts of flavor choose firm ripe ones for the best texture
  • English cucumber: for crunch and freshness thin skinned so no peeling needed
  • Kalamata olives: deliver a briny punch use pitted and chop coarsely for even bites
  • Red onion: for sharpness slice thin to mellow their intensity
  • Feta cheese: adds creamy tang look for firm blocks and crumble it yourself
  • Salt and pepper: season in layers to brighten the salad throughout
  • Red wine vinegar: for acidity and depth opt for a high quality variety
  • Shallot and garlic: bring aromatic complexity mince finely for even distribution
  • Honey: balances the acid without overwhelming the savory elements
  • Extra virgin olive oil: ties everything together with richness and body

Step-by-Step Instructions

Prepare the Base:
In a large mixing bowl combine the lentils halved tomatoes chopped cucumber olives red onion and crumbled feta cheese. Sprinkle with one fourth teaspoon each of salt and ground black pepper. Gently toss to mix without breaking up the lentils.
Make the Dressing:
In a small bowl whisk together red wine vinegar finely chopped shallot minced garlic honey and the remaining salt and pepper. Slowly drizzle in the olive oil while whisking until the dressing becomes emulsified and smooth.
Combine and Chill:
Pour the dressing over the lentil mixture and stir gently until everything is evenly coated. Let it sit for a few minutes before serving to allow the flavors to meld. Serve immediately or cover and refrigerate for up to five days.
A close up of a lentil salad with feta, tomatoes, cucumbers and olives. Bookmark
A close up of a lentil salad with feta, tomatoes, cucumbers and olives. | ioanacooks.com

One of my favorite things in this dish is how the briny Kalamata olives contrast with the creamy feta. I remember serving it at a summer picnic and everyone asked for the recipe before they even finished their plates.

Storage Tips

This salad keeps very well in the fridge for up to five days. Store it in an airtight container and stir before each serving to redistribute the dressing. If you plan to make it ahead leave the feta out until just before serving to preserve its texture.

Ingredient Substitutions

You can use green or black lentils if brown lentils are unavailable. Instead of red wine vinegar try apple cider vinegar or lemon juice. Swap shallot for a small piece of finely chopped red onion in a pinch.

Serving Suggestions

Serve this salad as a main with toasted pita or as a side to grilled chicken or fish. It also works beautifully over a bed of arugula or mixed greens for extra volume and nutrients.

A bowl of lentil salad with tomatoes, cucumbers, and olives. Bookmark
A bowl of lentil salad with tomatoes, cucumbers, and olives. | ioanacooks.com

Cultural Context

This salad draws inspiration from the Mediterranean where legumes fresh vegetables olive oil and cheese are cornerstones of daily eating. It is a modern take on traditional lentil dishes popular across southern Europe and the Middle East bringing together pantry staples in a light vibrant way.

Frequently Asked Questions About Recipes

→ Can I use green lentils instead of brown?

Yes, green lentils are a great substitute and hold their shape well in salads.

→ How long can this salad be stored?

It can be refrigerated in an airtight container for up to 5 days.

→ Is this salad served cold or warm?

It's best served chilled or at room temperature after the lentils have cooled.

→ Can I make it vegan?

Yes, omit the feta cheese or use a plant-based alternative to make it vegan.

→ What type of olive works best?

Kalamata olives provide a bold, salty flavor that complements the other ingredients well.

→ Can I use canned lentils?

Yes, rinse and drain canned brown lentils thoroughly before using.

Lentil Salad With Feta

Fresh lentil salad with feta, olives, cucumbers and tomatoes, ready in 15 minutes.

Time Needed to Prep
15 minutes
Cooking Duration
~
Overall Time
15 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Mediterranean

Number of Portions: 6 How Many It Serves

Dietary Preferences: Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Salad Base

Ingredient 01 3 cups cooked brown lentils
Ingredient 02 1 pint multicolored cherry tomatoes, halved
Ingredient 03 1 ½ cups chopped English cucumber
Ingredient 04 ½ cup coarsely chopped pitted Kalamata olives
Ingredient 05 ½ cup thinly sliced red onion
Ingredient 06 ½ cup crumbled feta cheese
Ingredient 07 ½ teaspoon salt, divided
Ingredient 08 ½ teaspoon ground pepper, divided

→ Dressing

Ingredient 09 3 tablespoons red-wine vinegar
Ingredient 10 1 tablespoon finely chopped shallot
Ingredient 11 ½ teaspoon minced garlic
Ingredient 12 ½ teaspoon honey
Ingredient 13 ¼ cup extra-virgin olive oil

Steps to Follow

Step 01

In a large bowl, mix together the lentils, cherry tomatoes, cucumber, olives, red onion, feta cheese, and 1/4 teaspoon each of salt and pepper.

Step 02

In a small bowl, whisk together the red-wine vinegar, shallot, garlic, honey, and remaining 1/4 teaspoon each of salt and pepper.

Step 03

Gradually whisk in the olive oil until the dressing is fully emulsified.

Step 04

Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.

Extra Tips

  1. To cook lentils: rinse 1 cup dry brown lentils and combine with 4 cups water in a saucepan. Bring to a boil, then simmer for 20–25 minutes until tender. Drain and cool before using.

Tools You'll Need

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Saucepan
  • Cutting board
  • Chef’s knife

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (feta cheese)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 271
  • Total Fat: 15 grams
  • Carbohydrate Amount: 25 grams
  • Protein Amount: 11 grams