Greek Lentil Salad Recipe (Mediterranean Style)

A greek lentil salad tossed in a decorative bowl to show dressing and herbs.

5 from 1 vote

Greek Lentil Salad Recipe (Mediterranean Style)

Greek Lentil Salad Recipe (Mediterranean Style) is the kind of meal prep-friendly, protein-packed, weeknight-easy salad that tastes even better after it chills because the lentils soak up a creamy feta-dill lemon dressing. This lentil salad recipe features brown lentils cooked on the stovetop, then tossed with grape tomatoes, peeled cucumber, and a simple olive oil and red wine vinegar dressing for a clean, Mediterranean-style flavor.

Prep Time20

Cook Time25

Chill30

Total Time1 15

Course: Salad

Cuisine: Greek, Mediterranean

Servings:

Calories: 310kcal

Author: Jami Powell

Equipment

Large pot or Dutch oven
Fine Mesh Strainer
Large Mixing Bowl
Spoon (for lightly seeding the cucumber)

Ingredients

2 cups dried brown lentils rinsed and picked over
6 cups water or broth
salt for cooking
1 pint grape tomatoes halved
1 English cucumber peeled, lightly seeded, and diced
1 green bell pepper finely diced
2 to 3 green onions thinly sliced
4 to 6 ounces feta cheese crumbled and divided
1 to 2 cloves garlic, minced
¼ cup fresh dill finely chopped and divided
2 teaspoons dried oregano divided

Greek Dressing

⅓ cup extra virgin olive oil plus more if needed
3 tablespoons red wine vinegar
juice of ½ lemon about 1½ tablespoons
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper

Instructions

Rinse the lentils under cold water. Add them to a pot with the water or broth and a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook until tender but still holding their shape, about 20 to 25 minutes. Drain well and let the lentils cool slightly.
In a large serving bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper. Stir in most of the dill, most of the oregano, and about 3 to 4 ounces of the feta, mixing until the feta softens slightly into the dressing.
Add the cooled lentils directly to the bowl and toss gently until evenly coated. .
Add the tomatoes, peeled and seeded cucumber, green bell pepper, and green onions. Toss gently, keeping the lentils intact.
Taste and adjust seasoning with more salt, pepper, lemon juice, or olive oil if needed. If the salad looks dry after resting, drizzle in 1 to 2 tablespoons olive oil. Finish with the remaining feta, dill, and oregano sprinkled over the top just before serving.

Video

Notes

Cooking Notes

Tossing the lentils with the dressing makes this Greek lentil salad taste seasoned all the way through. Drain the lentils very well, and lightly seed the cucumber so the dressing stays punchy and not watered down.

Tips for Best Results

Toss the cooled lentils with the dressing first, so they absorb the lemon and oregano.
Peel and lightly seed the cucumber so the salad stays crisp for leftovers.
Save a little dill and feta for the top so each serving tastes fresh.
Let the salad rest before serving so the dressing settles.

How to Know It’s Ready

The lentils should be tender but still holding their shape, and the salad should look evenly coated with a creamy, herb-speckled dressing and no watery pooling at the bottom.

Nutrition