Greek Lentil Salad with Feta, Cucumber & Tomato
Looking for a light and nutritious meal that bursts with flavor? This Greek Lentil Salad is the answer! Packed with protein-rich lentils, crisp cucumbers, and juicy tomatoes, it’s a dish that’s both satisfying and refreshing. Toss in some tangy feta cheese, and you’ve got a salad that’s perfect for any occasion. This recipe is perfect for those hot summer days when you want something that’s quick to prepare yet full of vibrant tastes. The combination of lentils and fresh vegetables creates a hearty salad that will keep you energized. Plus, it's easy to customize based on what you have on hand or your favorite ingredients.
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 2 cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the Lentils: In a medium saucepan, bring the water to a boil. Add the lentils and reduce the heat to a simmer. Cook for about 20-25 minutes or until tender. Drain any excess water and let cool.
- Prep the Vegetables: While the lentils are cooking, chop the cucumber, tomatoes, onion, and parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Combine: In a large bowl, combine the cooled lentils, cucumber, tomatoes, onion, parsley, and feta cheese. Drizzle with the dressing and toss gently to combine.
- Serve: Enjoy the salad immediately, or refrigerate for 30 minutes to let the flavors meld together. This dish is great served chilled or at room temperature.
Cook’s tips
- Rinse lentils thoroughly before cooking to remove any debris and ensure even cooking.
- Let the lentils cool completely before tossing with the vegetables to prevent them from becoming mushy.
- For extra flavor, use a good quality extra-virgin olive oil and freshly squeezed lemon juice.
- If you prefer a sharper bite, let the salad sit in the fridge for 30 minutes before serving to allow the flavors to meld.
- Add a pinch of dried oregano to the dressing for an authentic Greek touch.
Substitutions
- Use chickpeas instead of lentils for a different texture and taste.
- Swap feta for goat cheese or a dairy-free alternative like tofu feta.
- Replace cucumber with zucchini or bell peppers for a crunch variation.
- Use red wine vinegar instead of lemon juice for a tangier dressing.
- Add Kalamata olives or capers for extra briny flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed chilled or at room temperature; no reheating needed.
Frequently asked questions
Can I use canned lentils instead of dried?
Yes, you can use canned lentils for convenience. Rinse and drain them well, then skip the cooking step and simply combine with the other ingredients.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge for up to 3 days. Just keep the dressing separate and add it right before serving to keep the vegetables crisp.
Can I make this salad vegan?
Yes, simply omit the feta cheese or use a plant-based feta alternative. The rest of the ingredients are already vegan-friendly.
What can I serve with this salad?
It's great on its own as a light lunch, or as a side dish with grilled chicken, fish, or pita bread. It also works well as a filling for wraps.
