Lentil Salad with Feta, Tomatoes, Cucumbers & Olives This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.


15 mins


15 mins




  • 3 cups cooked brown lentils (see Tip)
  • 1 pint multicolored cherry tomatoes, halved
  • 1 ½ cups chopped English cucumber
  • ½ cup coarsely chopped pitted Kalamata olives
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • ½ teaspoon minced garlic
  • ½ teaspoon honey
  • ¼ cup extra-virgin olive oil


    Step 1

    Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.

    Step 2

    Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.

To make ahead

Cover and refrigerate for up to 5 days.


To cook lentils: Rinse 1 cup dry brown lentils. Place the lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain well and spread evenly on a rimmed baking sheet. Refrigerate until cool, about 25 minutes.

Nutrition Facts

Serving Size: about 1 cup Per Serving: 271 calories; fat 15g; cholesterol 8mg; sodium 476mg; carbohydrates 25g; dietary fiber 8g; protein 11g; sugars 5g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 490IU; potassium 528mg.


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