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Summer Lentil Salad with feta cheese, tomatoes, cucumbers, and herbs in a white bowl.

Summer Lentil Salad

Paula
This Summer Lentil Salad is light, crunchy, and really satisfying, the kind of make-ahead recipe that works for lunch, picnics, or an easy dinner side. It’s built with pantry-friendly lentils, cucumber, bell pepper, tomato, and red onion, then tossed with lots of fresh mint and parsley and a bright lemon-garlic dressing. Chill it for a bit if you have time, the flavors get even better, and add feta on top if you want a salty, creamy finish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine Mediterranean
Servings 4
Calories 200.1 kcal

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.

Nutrition

Calories: 200.1kcalCarbohydrates: 31.5gProtein: 11.8gFat: 4.4gSaturated Fat: 0.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.7gSodium: 893.7mgPotassium: 751.3mgFiber: 11.6gSugar: 6.5gVitamin A: 1506.4IUVitamin C: 65.1mgCalcium: 53mgIron: 4.5mg
Keyword lentils
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