Summer Lentil Salad
This Summer Lentil Salad is one of those simple, refreshing recipes I come back to time and time again. It's built around hearty lentils, crunchy veggies, lots of fresh herbs, and a bright lemony dressing. Make it for an easy lunch, a light dinner side, or a make-ahead salad for warm weather.
Why this recipe is so great
This is one of those make-ahead salads that feels both really hearty, and super refreshing. It's mostly chopping, then everything gets tossed together with a bright lemony dressing.
- Fast and low-effort, just chopping and tossing
- Pantry-friendly, canned lentils make it easy to whip up any time
- Tons of fresh and crunchy textures, thanks to cucumber, peppers, and tomato
- Great for meal prep, it holds up well for a few days
- Healthy as heck! This salad is full of fiber rich lentils and lots of veggies
- Easy to pair, serve it as a side dish with grilled chicken, steak, sausages, or keep it vegetarian with a smear of hummus and crumbled feta.
Ingredients needed
- Lentils (1 can), drained and rinsed
- Tomato (1 large), diced
- Red onion (¼), diced
- Bell pepper (1, red/orange/yellow), diced
- Long English cucumber (1), diced (and peeled if you like!)
- Lemon (1), zest and juice
- Extra virgin olive oil (1 tablespoon)
- Garlic (1 clove), grated
- Salt (about 1.5 teaspoons, then adjust to taste)
- Fresh mint (1 handful), roughly chopped
- Fresh parsley (1 handful), roughly chopped
- Feta cheese (optional), for topping
Ingredient notes and swaps
- Lentils: Canned brown lentils, or French green lentils (AKA puy lentils) work best. Avoid red lentils here, they will turn to complete mush.
- Tomato: Use the best tomato you can get. In late summer, this salad is the best it will ever be. Juicy cherry tomatoes are a good option too.
- Fresh Herbs: Mint is the star, but you can always use more parsley or a parsley & dill combo if you prefer.
- Lemon Juice: If you don't have any handy, red wine vinegar works too.
- Feta: Totally optional, but it's a salty, creamy contrast that's really nice crumbled on top.
How to make this lentil salad recipe
It doesn't get easier than this. Just chop, toss, and serve. (It's even easier if you have one of those veggie chopper gadgets, which I don't.)
Step 1: Prep the vegetables. Dice the tomato, red onion, bell pepper, and cucumber into small cubes (around 1 cm is perfect) and add everything to a large bowl.
Step 2: Add the herbs. Roughly chop the mint and parsley, then add them to the bowl. It's OK if some of the stems make it in. They're fairly tender.
*Pretend there is chopped red onion in the mix too! I forgot this time. 🤦🏻♀️
Step 3: Add the drained and rinsed lentils to the bowl.
Step 4: Make the dressing right in the bowl. Zest the lemon over everything, then squeeze in the juice. Add the olive oil, grate in the garlic, and add the salt. (No need to whisk, it'll all come together).
Step 5: Toss and taste. Mix well, then taste and adjust. Add a pinch more salt if needed.
Step 6: Serve. Eat right away, or chill it for 20 to 30 minutes to let the flavors mingle. Top with crumbled feta if you want.
Serving ideas (lunch, dinner, picnics, and potlucks)
This is a staple back pocket recipe for the spring and summer months when you want something light for a picnic or barbecue. It's a perfect accompaniment to grilled protein, or hearty bread.
- Pile it into a bowl with grilled chicken or steak
- Serve alongside sausages (especially grilled)
- Scoop it up with pita or flatbread (with a little tzatziki in the mix)
- Pile it on top of a swoosh of hummus or labneh (strained yogurt) for a wonderfully satisfying lunch
- Toss it with fresh arugula and toss in some walnuts to bulk it up into a leafy green salad
How to store this salad
Store this lentil salad in an airtight container for up to 3 days.
- Meal prep tip: If you want maximum crunch, keep the dressing separate and stir it in right before eating.
- Freshening it up: After a day or two, add a squeeze of lemon and a tiny drizzle of olive oil before serving.
Frequently asked questions
Yep. It's a great make-ahead salad and keeps well for up to 3 days. The flavors actually get better as it sits.
No, you can cook your own. Make sure you don't overcook them or they will be mushy. Let them cool completely before using, then use about 1 ½ to 2 cups cooked lentils.
You can use all parsley instead, or go half parsley and half dill. The salad will still be fresh and bright, just not minty, which is totally fine!
You can omit the garlic if you don't like it. Or, you can roast it first, then add it. Roasting garlic makes it milder and sweeter.
Nope! The feta cheese is optional, but it adds a salty, creamy bite that's really nice. (I actually prefer Bulgarian Sirene cheese if you can find it!)
It's great with grilled chicken, steak, or sausages. It also works as a light lunch on its own, especially with pita and hummus.
Still hungry?
More summer salad recipes here:
- Tortellini Salad (creamy with Greek yogurt and lots of juicy cherry tomatoes!)
- Peach and Quinoa Salad (has mint and pistachios and is lovely in the summer.)
- Elote Pasta Salad (Mexican Street Corn-Inspired Pasta Salad)
- Shopska Salad (Very similar to Greek salad, but Bulgarian!)
- Lemony Hearts of Palm Salad
- Easy Healthy Shrimp Macaroni Salad
Summer Lentil Salad
Equipment
- mixing bowl
- Cutting board and knife
- Microplane grater for the garlic (optional)
Ingredients
- 540 ml cooked lentils drained and rinsed (if using canned)
- 1 large tomato diced
- .25 red onion diced
- 1 bell pepper red, orange, or yellow, diced
- 1 cucumber diced (optionally peeled too)
- 1 lemon zest and juice
- 1 Tablespoons olive oil extra virgin
- 1 clove garlic grated or minced
- 1.5 teaspoons salt
- 1 handful Fresh mint roughly chopped
- 1 handful Fresh parsley roughly chopped
- Feta optional, for topping
Instructions
- Dice the tomato, red onion, bell pepper, and cucumber into small cubes (around 1 cm is perfect) and add everything to a large mixing bowl.
- Roughly chop the mint and parsley, then add them to the bowl.
- Zest the lemon over everything, then squeeze in the juice. Add the olive oil, grated garlic, and salt.
- Tip in the drained and rinsed lentils.
- Mix well, then taste and adjust, add a pinch more salt if needed.
- Eat right away, or chill for 20 to 30 minutes to let the flavors mingle. Top with crumbled feta if you want.
Notes
- If you're using canned lentils, rinse them really well, it keeps the salad from tasting "tinny" and helps the dressing cling.
- Chop everything small and similar in size, it makes each bite feel balanced (and it scoops better, too).
- If your red onion is super sharp, soak it in cold water for 10 minutes, then drain before adding.
- Taste again right before serving, lentils love salt and you may need an extra pinch.
- Prefer it a little softer, toss the warm (just cooked) lentils with the dressing first, then add the veggies once cooled.- Feta isn't required, but it really helps if your tomatoes are bland or out of season.
- Want some heat, add a pinch of Aleppo pepper, red pepper flakes, or a diced jalapeño.
- This salad is best within 1 to 2 days for peak crunch, but it still holds up fine for up to 3 days.
