Green Lentil and Feta Salad

Name: Green Lentil and Feta Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup dried green lentils*; 3 cups water or broth*; 1/2 teaspoon salt*; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 4 ounces feta cheese, crumbled; 2 tablespoons chopped fresh dill, optional; 2 tablespoons chopped fresh chives, optional; 2 tablespoons chopped fresh mint, optional; ⅓ cup extra virgin olive oil; 3 tablespoons white wine vinegar; Juice of half a lemon (about 1 tablespoons); 1 tablespoon honey, plus more to taste; 1/2 teaspoon Dijon mustard; ½ teaspoon kosher salt; 1/4 teaspoon black pepper

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If you're looking for a lunch that actually keeps you full, this Green Lentil and Feta Salad is one to keep in your rotation.

bowl of green lentils, chopped tomatoes, cucumbers, olives and feta cheese

Tender green lentils are tossed with crisp cucumbers, juicy tomatoes, fresh herbs, and a bright homemade Greek vinaigrette. It's fresh, filling, and made with simple ingredients that hold up beautifully for meal prep. While I usually make it for lunch, it also makes a fresh side dish for grilled chicken, fish, or burgers.

Why You'll Love This Recipe

Great for meal prep since it stays fresh for several days.
High in fiber and plant-based protein.
Budget-friendly ingredients.
Easy to customize with extra vegetables or cheese.

For the longest time, lunch was whatever I could grab between work and parenting. More often than not, it was a pack of peanut butter crackers, a handful of pretzels, or whatever my kids didn't finish.

Then dinner would roll around, and I'd hit a wall.

I'd be starving, tired, and completely out of energy. Instead of cooking the meal I'd planned, I'd reach for the easiest thing I could find. Usually that meant a box of macaroni and cheese or takeout because I simply didn't have anything left to give. It finally clicked that the problem wasn't dinner. It started hours earlier.

When I started making myself real lunches with protein, vegetables, and enough food to actually keep me full, something changed. I had more energy by the end of the day, my mood stayed more even, and cooking dinner didn't feel like climbing a mountain after work.

This Green Lentil and Feta Salad has become one of those lunches. I can make a big bowl at the beginning of the week, and it only gets better as it sits in the refrigerator. It's filling without feeling heavy, packed with fresh vegetables and herbs, and sturdy enough to last for several days. There's a saying on every airplane: put on your own oxygen mask before helping others. I think feeding ourselves works the same way. It's one of the best ways to make sure you still have something left in the tank when it's time to make dinner for the people you love.

Happy cooking,
Leanna

Ingredient Notes & Substitutions

French Green Lentils - Green lentils hold their shape after cooking, making them perfect for salads. Brown lentils also work well, but I wouldn't recommend red lentils since they become too soft. You can use canned lentils or dried.

Cucumbers - Adds a cool, crisp crunch that balances the hearty lentils. I like english cucumbers which have a thinner skin.

Cherry Tomatoes - Sweet, juicy tomatoes bring freshness and a pop of color to every bite. In the summer , when tomatoes are at their peak feel free to use any type of tomato and cut it into bite size pieces.

Fresh Dill - Brings a bright, slightly tangy herb flavor that pairs beautifully with the vinaigrette. If you can't find dill, not a big deal, just leave it out.

Fresh Mint - Fresh mint adds a cool, refreshing flavor that brightens the whole salad. It's optional, but I think it makes the dressing taste even fresher, especially during the summer.

Fresh Chives - Mild onion flavor without overpowering the salad. Green onion works well too.

Feta Cheese - Creamy, salty feta pairs perfectly with the tangy dressing. I enjoy feta, but goat cheese or Parmesan cheese would work as well.

Green Olives - An optional addition that adds a pop of briny, salty flavor and another layer of texture. Kalamata olives work well too if you prefer a more traditional Greek flavor.

For the Greek Vinaigrette

greek dressing poured over green lentil and feta salad

Extra Virgin Olive Oil - Forms the rich base of the dressing. I wouldn't substitute another oil.

White Wine Vinegar - Adds bright acidity without overpowering the fresh vegetables. You can substitute red wine vinegar or a balsamic.

Fresh Lemon Juice - Brings freshness and balances the richness of the olive oil and feta. If you don't have a lemon, don't worry, you can add more vinegar to balance the flavors.

Dijon Mustard - Helps emulsify the dressing while adding a subtle tang.

Honey - A touch of honey balances the acidity from the vinegar and lemon. I prefer honey for sweetness, but maple syrup could work too. It would add a different flavor profile to the dressing.

Kosher Salt & Black Pepper - Season to taste and bring all the flavors together. I always use Diamond Crystal Kosher Salt.

How to Make Greek Lentil Salad

bowl with green lentils, feta, cucumber, tomatoes and olives

Rinse the dry lentils under cold water before adding them to a saucepan. Cook the lentils according to package directions until tender but not mushy. Drain and let cool completely. Dice the cucumbers, halve the tomatoes, and chop the dill and chives.

Whisk together all of the vinaigrette ingredients until smooth. Combine the lentils, vegetables, and herbs in a large bowl. Pour the dressing over everything and toss until evenly coated. Refrigerate for at least 30 minutes before serving so the flavors can develop.

Tested & Tried Tips

Don't overcook the lentils. They should still hold their shape.
Let the lentils cool before mixing with the vegetables.
Chill the salad before serving for the best flavor.
Taste again before serving since lentils absorb seasoning as they sit.

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Storage

If you're planning to meal prep this salad, I recommend storing the vinaigrette separately until you're ready to eat. As the cucumbers and tomatoes sit, they'll naturally release some liquid, which can make the salad a bit watery over time. If you've already tossed everything together, don't worry. Just pour off any excess liquid before serving and give the salad a quick toss. It will still taste great.

Store the salad in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing it, as the fresh vegetables will lose their texture once thawed.

What to Serve with Green Lentil and Feta Salad

Lemon Chicken
Chicken Pitas
Crusty Bread
Pita & Hummus

Frequently Asked Questions

Can I use canned lentils?

Yes! Just drain and rinse them before adding to the salad.

Can I make it ahead?

Yes! But leave the dressing on the side for the optimal textures.

What kind of lentils work best?

Green lentils are best, but brown lentils would be fine to. Avoid red lentils as they don't hold their shape as well.

I'd love to hear how this lentil salad turned out for you! Leave a comment below and let me know if you made any fun additions or put your own spin on the recipe. If you share it on Instagram, tag @hungrywaitress so I can see your creation and cheer you on. Happy cooking!