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–+ servings
Fresh Greek lentil salad with feta cucumber tomatoes and olives served on a platter.

Greek Lentil Salad (Dressing Marinade)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people (as a main)
Author: Nico Pallotta

  • 2 cans lentils 15 oz / 400 g each can or 3 cups cooked brown or green lentils
  • 2 cups (300 g) cherry tomatoes quartered
  • 1 cup (150 g) bell pepper green or yellow — diced
  • 1½ cups (150 g) cucumber diced
  • ½ red onion thinly sliced
  • ⅓ cup (50 g) Kalamata olives
  • 4 ounces (100 g) feta cheese or non-dairy feta

For the Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or to taste + black pepper

  • Make the Dressing: To a large mixing bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Whisk well.
    Step 1 Whisking olive oil vinegar mustard honey and oregano to make dressing for Greek lentil salad.
  • Marinate the Lentils: Stir in 2 cans lentils — drained & rinsed — shake off as much water as possible. Set aside to marinate while you prep the vegetables.
    Step 2 Lentils marinating in dressing with herbs for extra flavor before adding vegetables.
  • Chop and add Veggies: Chop 2 cups cherry tomatoes, 1½ cups cucumber, ½ red onion, ⅓ cup Kalamata olives, 1 cup bell pepper and add to bowl with lentils. Toss until combined.
    Step 3 Chopped cucumber tomatoes onion olives and bell pepper mixed with marinated lentils.
  • Serve with Feta: Crumble in 4 ounces feta cheese, give it a final toss and transfer the salad to a serving bowl or platter. Serve right away, or cover and refrigerate to let the flavors meld even more.
    Step 4 Greek lentil salad with feta crumbled in served on a large platter.
Substitutions
  • Lentils: French lentils, black beans
  • Cherry tomatoes: grape tomatoes, sun-dried tomatoes
  • Bell pepper: red pepper, roasted peppers
  • Cucumber: Persian cucumbers, zucchini
  • Red onion: green onions, shallots
  • Kalamata olives: green olives, capers
  • Feta cheese: goat cheese, dairy-free feta
  • Olive oil: avocado oil, sesame oil
  • Red wine vinegar: apple cider vinegar, lemon juice, balsamic vinegar
  • Dijon mustard: yellow mustard, whole-grain mustard
  • Honey: maple syrup, pomegranate molasses
  • Oregano: Italian seasoning, thyme
Tips
  • Marinate the lentils: Just 10–15 minutes removes the canned taste and makes them extra flavorful.
  • Pick firm lentils: Brown or green hold their shape best for a hearty lentil and feta salad.
  • Chop evenly: Uniform pieces mean every forkful has the perfect mix of crunch and flavor.
  • Chill before serving: A short rest in the fridge lets flavors meld—great for a plant based Mediterranean recipe.
  • Boost the dressing: Try maple syrup instead of honey or add lemon zest for brightness in this healthy lentil salad recipe.
  • Crumble and toss the feta: Mixing it in turns some of the cheese into a creamy, salty boost for the lentils.
Storage
Store Greek lentil salad in an airtight container in the fridge for 3–4 days; freezing isn’t recommended as the veggies lose texture.
 
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