Fresh, vibrant, and packed with Mediterranean flavor, this Greek Lentil Salad is the kind of recipe that makes healthy eating feel exciting. Tender lentils, crisp vegetables, briny olives, and a zesty homemade dressing come together in a hearty salad that works as a side dish, light lunch, or easy meal prep favorite.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"This was amazing. We loved it. We put olives in too. Thank you for sharing!"
-Joan
Recipe Essentials
- 🍽️ Course: Salad, Side Dish, Light Main Course
- ⏱️ Cooking Time: 15 minutes prep, 30 minutes chill time, 45 minutes total
- 🍴 Servings: 6
- 🧄 Flavor Profile: Fresh, tangy, savory, herbaceous, bright Mediterranean flavors
- 🍚 Best Served With: Grilled chicken, salmon, lamb, pita bread, hummus, Mediterranean roasted vegetables
- 🧊 Make Ahead?: Yes! Even better after chilling.
Summarize and Save This Content On
This Greek lentil salad is one of those easy recipes that feels both wholesome and satisfying. It's packed with plant-based protein, gorgeous crunchy vegetables, and a bold homemade dressing that keeps every bite bright and delicious.
This was inspired by my black bean and corn salad and Greek pasta salad on this site, and pairs well with this chicken meatloaf.
Jump to:
Why You Will Love This Recipe
- Hearty and satisfying: Protein-packed lentils and fiber-rich ingredients make this salad filling enough for lunch, dinner, or meal prep.
- Fresh Mediterranean flavor: Crisp vegetables, bright herbs, tangy dressing, and optional feta create bold, vibrant flavor in every bite.
- Easy, affordable, and versatile: Made with simple budget-friendly ingredients, like our crispy potato salad, this salad is beautiful for entertaining and easy to customize your way.
Ingredients
This easy Greek Lentil Salad uses simple pantry staples and fresh produce to create bold flavor without a complicated shopping trip.
- Lentils: The hearty protein-packed base that gives the salad substance and texture.
- Cucumber: Adds cool crunch and refreshing freshness.
- Cherry tomatoes: Bring juicy sweetness and bright color.
- Red bell pepper: Adds sweetness and crisp texture.
- Red onion: Delivers bold savory bite.
- Kalamata olives (optional): Classic Greek salty richness.
- Feta cheese (optional): Adds creamy tangy flavor without dominating the salad.
- Garlic: Builds savory depth in the dressing.
- Olive oil: Forms the rich base of the dressing.
- Red wine vinegar: Adds classic Mediterranean tang.
- Dried oregano: Essential Greek flavor.
See the recipe card below for exact ingredients and quantities of each ingredient.
Variations
- Add Protein: Top with chickpeas, grilled salmon, shrimp, or shredded air fryer rotisserie chicken for a heartier meal.
- Avocado Addition: Add diced avocado just before serving for creamy richness.
- Warm Greek Lentil Salad: Serve slightly warm instead of chilled.
Instructions
This simple Greek lentil salad comes together in just a few easy steps, making it perfect for weeknight meals or meal prep.
Step 1: Prepare lentils and dressing. Rinse and allow lentils to drain. Set aside. In a salad dressing holder or bowl with a lid, place olive oil, red wine vinegar, garlic, oregano, salt and pepper. Give mixture a shake and set aside.
Step 2: Prepare ingredients. In a large bowl add diced cucumber, peppers, onion and tomatoes. Add drained lentils and stir to combine. When serving add crumbled feta and enough dressing to coat.
Recipe Tips
- Rinse and drain canned lentils well: This removes excess sodium and prevents the salad from becoming watery.
- Use crisp, fresh vegetables: English cucumber and firm tomatoes help keep the salad fresh and crunchy longer.
- Let the salad chill before serving: Even 30 minutes helps the lentils absorb the dressing and deepens the Mediterranean flavors.
- Add feta just before serving, if using: This keeps the cheese fresh and crumbly instead of softening too much in the dressing.
- Taste and adjust before serving: Chilled salads often need a pinch of salt, or fresh pepper to brighten the flavors.
- Don't overdress at first: Start with part of the dressing and add more as needed so the salad stays flavorful, not soggy.
If you love recipes like this, you may also enjoy broccoli crunch salad and elote pasta salad.
Storage Directions
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. If using feta, the texture stays best when added just before serving.
Freezer: Freezing is not recommended, as the fresh vegetables will lose their crisp texture and become watery once thawed.
Make Ahead: Prepare the lentils, chop the vegetables, and mix the dressing up to 24 hours in advance. Assemble just before serving for maximum freshness, or fully combine a couple hours early to let the flavors meld. Add feta, if using, right before serving.
Serving Suggestions
- Serve with chicken, salmon, shrimp or lamb: The bright lemony flavors pair perfectly with juicy grilled margarita chicken breasts or skewers, baked or grilled salmon or crispy salmon bites, lamb chops or kabobs and shrimp.
- Add warm pita bread: Soft pita is perfect for scooping up every flavorful bite.
- Serve as a light lunch: Enjoy a generous bowl all on its own for a healthy midday meal.
- Serve at potlucks: This sturdy salad travels well and holds up beautifully on buffet tables.
- Serve alongside hummus: A Mediterranean or mezze platter with roasted garlic hummus, olives, roasted red peppers and homemade tzatziki sauce.
Recipe FAQs
The key is draining and drying the canned lentils thoroughly before using them. Fresh vegetables like cucumbers and tomatoes also release moisture, so if your produce is especially juicy, pat chopped ingredients dry with paper towels before mixing. Adding the dressing shortly before serving also helps keep the salad crisp.
No, canned lentils are fully cooked and ready to eat straight from the can. Once they're drained and rinsed, they can be added directly to the salad ingredients.
Olives are optional but if you want to include them sliced Kalamata olives are the classic choice for authentic Greek flavor.
You can, but homemade dressing gives the freshest, brightest Mediterranean flavor.
Video
More Salad Recipes
If you like salads as much as we do, here are some other recipes for you to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Greek Lentil Salad
Equipment
Ingredients
Dressing
- 1 tablespoon garlic, minced
- ½ cup olive oil
- 5-6 tablespoons red wine vinegar
- 2 teaspoons oregano, dried
- ½ teaspoon salt
- ½ teaspoon pepper
Salad
- 1 ½ cups cucumber, seeded if necessary, diced
- 1 ½ cups peppers, any color, diced
- 1 ½ cups cherry or grape tomatoes, halved
- 1 cup sweet, purple or red onion, diced
- 1 can (15 oz) lentils rinsed and drained, any color
- ¾-1 cup feta cheese, crumbled optional, more or less to taste
- kalmata olives optional, sliced or chopped
Instructions
- Rinse and allow lentils to drain. Set aside.
- In a salad dressing holder or bowl with a lid, place olive oil, red wine vinegar, oregano, garlic, salt and pepper. Give mixture a shake and set aside.
- In a large bowl add diced cucumber, peppers, onion and tomatoes. Add drained lentils and stir to combine. When serving add crumbled feta and enough dressing to coat.
Video
Notes
- Rinse and drain canned lentils well: This removes excess sodium and prevents the salad from becoming watery.
- Use crisp, fresh vegetables: English cucumber and firm tomatoes help keep the salad fresh and crunchy longer.
- Let the salad chill before serving: Even 30 minutes helps the lentils absorb the dressing and deepens the Mediterranean flavors.
- Add feta just before serving, if using: This keeps the cheese fresh and crumbly instead of softening too much in the dressing.
- Taste and adjust before serving: Chilled salads often need a pinch of salt, or fresh pepper to brighten the flavors.
- Don't overdress at first: Start with part of the dressing and add more as needed so the salad stays flavorful, not soggy.
Nutrition
Joan says
This was amazing. We loved it. We put olives in too. Thank you for sharing!
Karin and Ken says
Glad to hear you loved it! I can't stop eating it myself! Thank you for taking the time to comment. It always makes my day! All the best. Karin