This Favorite Lentil Salad is the kind of recipe you’ll want to make again and again: a colorful, hearty Mediterranean-inspired dish bursting with fresh vegetables, fragrant herbs, and layers of satisfying flavor. Each bite offers a delightful combination of tender lentils, bright cherry tomatoes, snappy cucumber, creamy feta, and a zippy garlicky vinaigrette that ties everything together. Whether you’re meal-prepping for the week or hosting a lunch for friends, this salad is a guaranteed crowd-pleaser that just might become your favorite too.
Ingredients You’ll Need
Gathering ingredients for this Favorite Lentil Salad couldn’t be simpler, yet each one plays an essential role. The mix of legumes, crunchy veggies, tangy cheese, and a lively dressing makes every forkful both balanced and beautiful.
- Lentils: Use green or brown lentils for their earthy flavor and ability to hold their shape—perfect for salads!
- Bay Leaf: A single bay leaf infuses subtle aroma while cooking the lentils, adding a hint of depth.
- Salt: Seasoning the lentils from the start boosts flavor throughout.
- Cherry Tomatoes: These little gems bring juicy sweetness and vibrant color to the salad.
- Cucumber: Adds refreshing crunch and a cooling contrast to the lentils and feta.
- Red Onion: Finely chopped for a gentle bite and pop of color—soak in cold water to mellow if you like.
- Feta Cheese: Creamy and a bit tangy, feta provides creaminess plus salty complexity.
- Parsley: Fresh and herbaceous, parsley lifts and freshens the mix.
- Dill: This aromatic herb gives a signature Mediterranean touch and a real burst of flavor.
- Olive Oil: The backbone of the dressing, opt for extra-virgin if possible for best taste.
- Red Wine Vinegar: Brings zesty acidity, perfectly balancing the olive oil and tying the salad together.
- Dijon Mustard: Adds gentle tang and helps emulsify the dressing for that silky texture.
- Garlic: A single minced clove boosts the dressing with aromatic punch.
- Salt and Pepper: To taste—season to bring out all the vibrant flavors.
- Lemon Wedges: Optional but wonderful for a last-minute bright, citrusy finish.
How to Make Favorite Lentil Salad
Step 1: Cook Your Lentils
Start by rinsing your dry lentils under cool running water—this helps remove dust and ensures a clean bite. In a medium pot, combine the rinsed lentils with 3 cups of water, the bay leaf for an herbal nudge, and salt to season as they cook. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes. What you want are tender, not mushy, lentils. Once they’re done, drain any excess liquid, fish out the bay leaf, and let those lentils cool to room temperature. This step guarantees a perfect base for your Favorite Lentil Salad.
Step 2: Prep the Fresh Ingredients
While your lentils are cooling off, grab your freshest vegetables and herbs. Halve the cherry tomatoes for juicy bites, dice the cucumber for crunch, finely chop the red onion for a subtle zing, and crumble your feta cheese for pockets of creamy goodness. Don’t forget the parsley and dill—chopping them at the last minute maximizes their fragrance and flavor. Combining this vibrant array of produce with lentils makes your Favorite Lentil Salad sing with color and freshness.
Step 3: Whisk Together the Dressing
In a small bowl or mason jar, combine olive oil, red wine vinegar, a teaspoon of Dijon mustard, and the minced clove of garlic. Season with a bit of salt and pepper, then whisk or shake until the dressing emulsifies. It should become creamy and golden, ready to coat every ingredient beautifully. This punchy, tangy vinaigrette is truly what elevates Favorite Lentil Salad to main-course status.
Step 4: Assemble the Salad
When the lentils are cool, transfer them to a large mixing bowl. Add the chopped vegetables, crumbled feta, parsley, and dill. Now, pour your vibrant homemade dressing all over and gently toss the salad. You want every little lentil and veggie chunk to get coated in flavor. Taste, and adjust seasoning if needed. Your Favorite Lentil Salad is looking (and smelling) irresistible at this point!
Step 5: Chill and Serve
If you have time, pop the finished salad in the fridge for 1-2 hours to let the flavors truly meld together. This little rest works magic on the herbs and dressing. Of course, you can also enjoy it right away! When ready to serve, garnish with extra fresh herbs and lemon wedges if you love a punch of citrus. Dig in and savor every bite of your new favorite lentil salad.
How to Serve Favorite Lentil Salad
Garnishes
Sprinkle on extra parsley, dill, or even a crumble of additional feta before serving for a beautiful, fresh look. Lemon wedges on the side invite guests to add their own zesty twist—just a squeeze brightens every spoonful of this Favorite Lentil Salad.
Side Dishes
This salad loves company! Serve alongside warm pita bread, a platter of roasted vegetables, or classic hummus to create a satisfying Mediterranean spread. It also pairs nicely with grilled chicken or salmon if you want to round out the meal. No matter what, Favorite Lentil Salad steals the show.
Creative Ways to Present
Try piling your Favorite Lentil Salad onto a bed of baby spinach or arugula for a lunch-worthy bowl, or stuff it inside pita pockets for an easy, portable wrap. For parties, serve it in individual glasses for a stunning and practical appetizer. It’s endlessly versatile and always impressive.
Make Ahead and Storage
Storing Leftovers
One of the joys of Favorite Lentil Salad is how well it holds up! Store leftovers in an airtight container in the refrigerator for up to four days. The flavor deepens over time, making it a fantastic option for meal prep or quick, nourishing lunches.
Freezing
While the salad is best enjoyed fresh or refrigerated, you can freeze cooked lentils (without veggies or dressing) in advance. Simply thaw and finish assembling the salad when you’re ready. Freezing the fully assembled salad isn’t ideal, as fresh veggies and herbs lose their lovely texture.
Reheating
No real reheating is necessary—just grab your Favorite Lentil Salad from the fridge, give it a quick toss, and enjoy! If you’d like to take the chill off, let it sit at room temperature for 10-15 minutes. This helps the flavors shine and the texture soften perfectly.
FAQs
Can I use canned lentils for this recipe?
Yes, you can use canned lentils in a pinch—just be sure to drain and rinse them before adding to your Favorite Lentil Salad. The flavor and texture are slightly different, but it’ll still be delicious and super quick to prepare.
Is this salad vegan-friendly?
As written, Favorite Lentil Salad includes feta cheese, which isn’t vegan. You can simply omit the feta or use a vegan cheese alternative to make it completely plant-based. Everything else in the recipe is naturally vegan!
Can I add other vegetables?
Absolutely! The beauty of Favorite Lentil Salad is its flexibility. Try adding chopped bell peppers, shredded carrots, roasted red peppers, or a handful of baby spinach for extra color and nutrients.
How do I avoid mushy lentils?
Keep an eye on the cooking time and be sure to check for doneness early—lentils should be tender but still hold their shape. Rinsing them with cool water right after cooking helps stop the cooking process and prevents mushiness.
What’s the best way to transport this salad for picnics or work lunches?
Pack the Favorite Lentil Salad in a tightly sealed container, and carry extra dressing or garnishes in a small jar on the side if you prefer to toss fresh before eating. It travels well and makes for an energizing, wholesome meal wherever you’re headed.
Final Thoughts
I can’t recommend this Favorite Lentil Salad enough—it’s vibrant, filling, and endlessly adaptable. Every time I make it, someone asks for the recipe! Whether you serve it for a family dinner or prep it for busy weekday lunches, it never disappoints. Give it a try and let it earn a spot in your own favorites list.
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Favorite Lentil Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Favorite Lentil Salad is a delicious and nutritious Mediterranean-inspired dish that’s perfect for a light lunch or as a side. Packed with protein-rich lentils, fresh vegetables, and herbs, all tossed in a tangy vinaigrette, this salad is bursting with flavor and textures.
Ingredients
- 1 cup dry green or brown lentils, rinsed
- 1 bay leaf
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Lentil Salad:
Salad Ingredients:
Dressing:
Instructions
- Cook Lentils: In a medium pot, combine lentils, water, bay leaf, and salt. Simmer until tender. Drain and cool.
- Prepare Salad: In a large bowl, combine lentils, tomatoes, cucumber, onion, feta, parsley, and dill.
- Make Dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Combine: Pour dressing over salad and toss gently to coat.
- Adjust and Serve: Adjust seasoning as needed. Serve immediately or chill before serving. Garnish with herbs and lemon wedges.
Notes
- This salad keeps well in the fridge for up to 4 days, making it great for meal prep.
- Add chopped avocado or baby spinach for extra greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
