Lentils are one of my secret weapons in my pantry. They’re a great protein-packed addition to add to soups or salads, and I love their texture and mild flavor. In this Greek lentil salad, the lentils really shine with a few simple ingredients. Tomatoes, cucumber, fresh mint, feta, and a simple vinaigrette make for an awesome salad that’s the perfect lunch or light dinner. You could easily add some grilled chicken to this, or serve it over mixed greens for a little something extra.
Did you know that a traditional Greek salad doesn’t have lettuce in it? It’s generally a combination of tomatoes, cucumber, and bell pepper. This version doesn’t have bell pepper, but you can certainly add those if you have them and are looking for extra crunch.
Healthy, filling, and super satisfying, this is a dish that’s sure to be in your salad rotation.
- 1½ cups dry green lentils
- 1 pint cherry or grape tomatoes, halved
- ½ red onion, chopped
- 2 cucumbers, peeled, seeds removed, chopped
- 3 tbsp. olive oil
- 4 tbsp. red wine vinegar
- ½ tbsp. dried oregano
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- 6 oz. crumbled feta cheese
- Fresh mint, for garnish (optional)
- Place lentils in a small pot with 3 cups of water. Bring to a boil then reduce to a simmer and cook until tender, about 20-30 minutes.
- In a medium bowl, place lentils, tomatoes, red onion, and cucumbers.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, pepper, and garlic powder.
- Pour olive oil mixture over lentils and mix to combine.
- Add crumbled feta and stir again.
- Serve topped with fresh mint, if desired.
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Greek Lentil Salad looks yummy, but recipe amount not clear for lentil amounts. It just says 1 1/2. I presume 1 1/2 cups?
Yes 1 1/2 cups! Thank you for letting me know, I’ll edit the recipe now! 🙂