Greek Lentil Salad with Feta and Herbs

Name: Greek Lentil Salad With Feta and Herbs
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 hearty lunch servings
Cuisine: Mediterranean
Ingredients: 1 cup dried green or brown lentils, rinsed and picked over; 3 cups water; 1 bay leaf; 1/2 teaspoon kosher salt; 3 tablespoons fresh lemon juice, from about 1 large lemon; 1 teaspoon finely grated lemon zest; 3 tablespoons extra-virgin olive oil; 1 small garlic clove, finely grated or very finely minced; 1 teaspoon Dijon mustard; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 English cucumber, diced into 1/2-inch pieces; 2 cups cherry tomatoes, halved; 1/2 small red onion, finely chopped, about 1/3 cup; 1/2 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh dill; 4 ounces feta cheese, crumbled, about 1 cup; 1 tablespoon extra-virgin olive oil, for drizzling just before serving; 1 tablespoon fresh lemon juice, for extra brightness if needed; 2 tablespoons sliced Kalamata olives, for a saltier Greek-style variation

Imperial May 19, 2026May 19, 2026

Quick Recipe Version (TL;DR)

Yield: 4 hearty lunch servings
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Quick Ingredients

1 cup dried green or brown lentils, rinsed
3 cups water
1 bay leaf
1 teaspoon kosher salt, divided
1 English cucumber, diced
2 cups cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
1 small garlic clove, finely grated or minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

Do This

1. Simmer 1 cup rinsed lentils with 3 cups water, 1 bay leaf, and 1/2 teaspoon kosher salt for 18 to 22 minutes, until tender but not mushy.
2. Drain the lentils well, discard the bay leaf, and let them cool for 10 minutes.
3. Whisk lemon juice, lemon zest, olive oil, garlic, Dijon mustard, oregano, black pepper, and remaining 1/2 teaspoon kosher salt.
4. Toss warm lentils with half the dressing so they absorb the flavor.
5. Add cucumber, tomatoes, red onion, parsley, dill, feta, and remaining dressing.
6. Rest 10 minutes, taste, adjust lemon and salt, and serve slightly chilled or at room temperature.

Why You’ll Love This Recipe

Bright but filling: Tender lentils make it satisfying enough for lunch, while lemon, herbs, cucumber, and tomato keep it fresh and clean.
Great for meal prep: The lentils hold their shape, and the salad tastes even better after the flavors have had time to mingle.
Protein-rich and balanced: Lentils and feta bring plenty of protein, with olive oil adding richness and a silky finish.
Simple Greek-inspired flavor: Dill, parsley, oregano, lemon, olive oil, and briny feta create a classic Mediterranean feel with everyday ingredients.

Grocery List

Produce: 1 English cucumber, 2 cups cherry tomatoes, 1 small red onion, 1 bunch fresh parsley, 1 bunch fresh dill, 2 lemons, 1 garlic bulb
Dairy: 4 ounces feta cheese
Pantry: 1 cup dried green or brown lentils, extra-virgin olive oil, Dijon mustard, dried oregano, bay leaf, kosher salt, black pepper

Full Ingredients

For the Lentils

1 cup dried green or brown lentils, rinsed and picked over
3 cups water
1 bay leaf
1/2 teaspoon kosher salt

For the Lemon-Olive Oil Dressing

3 tablespoons fresh lemon juice, from about 1 large lemon
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil
1 small garlic clove, finely grated or very finely minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Salad

1 English cucumber, diced into 1/2-inch pieces
2 cups cherry tomatoes, halved
1/2 small red onion, finely chopped, about 1/3 cup
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled, about 1 cup

Optional Finishes

1 tablespoon extra-virgin olive oil, for drizzling just before serving
1 tablespoon fresh lemon juice, for extra brightness if needed
2 tablespoons sliced Kalamata olives, for a saltier Greek-style variation

Greek Lentil Salad with Feta and Herbs – Closeup

Step-by-Step Instructions

Step 1: Rinse and sort the lentils

Place 1 cup dried green or brown lentils in a fine-mesh strainer. Rinse under cool running water for 30 to 45 seconds, moving them around with your hand. Pick out any tiny stones, shriveled lentils, or debris. This small step helps the lentils cook evenly and keeps the salad tasting clean.

Step 2: Cook the lentils until tender

Transfer the rinsed lentils to a medium saucepan. Add 3 cups water, 1 bay leaf, and 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low so the lentils gently simmer. Cook uncovered for 18 to 22 minutes, stirring once or twice, until the lentils are tender all the way through but still hold their shape.

Start checking at 18 minutes. The ideal texture is soft and creamy inside, with a little structure on the outside. Avoid cooking until they split apart or become mushy, since the salad should feel hearty and fresh rather than heavy.

Step 3: Drain and cool the lentils

Drain the lentils thoroughly in a fine-mesh strainer and discard the bay leaf. Let the lentils sit in the strainer for 2 minutes so excess water can steam off, then transfer them to a large mixing bowl. Cool for 10 minutes, until warm but no longer steaming hot. Warm lentils absorb dressing beautifully, but very hot lentils can soften the cucumber and herbs too much.

Step 4: Make the lemon-olive oil dressing

In a small bowl or measuring cup, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 tablespoons extra-virgin olive oil, 1 finely grated garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk for about 20 seconds, until the dressing looks lightly emulsified and glossy.

Taste the dressing before adding it to the salad. It should be bright, savory, and a little punchy. The lentils and vegetables will mellow the acidity, so a bold dressing is exactly what you want.

Step 5: Dress the lentils while warm

Pour about half of the dressing over the warm lentils and toss gently with a large spoon. Let them sit for 5 minutes. This gives the lentils time to soak up the lemon, olive oil, garlic, and oregano, which makes every bite more flavorful instead of leaving the dressing only on the surface.

Step 6: Prepare the vegetables and herbs

While the lentils absorb the dressing, dice 1 English cucumber into 1/2-inch pieces, halve 2 cups cherry tomatoes, finely chop 1/2 small red onion, chop 1/2 cup fresh parsley, and chop 1/4 cup fresh dill. For the cleanest texture, keep the cucumber and tomatoes in bite-size pieces and chop the onion finely so it adds sharpness without overpowering the salad.

If your red onion tastes especially strong, soak the chopped onion in a small bowl of cold water for 10 minutes, then drain well before adding it to the salad. This softens the bite while keeping the onion crisp.

Step 7: Toss the salad together

Add the cucumber, cherry tomatoes, red onion, parsley, dill, and 4 ounces crumbled feta to the bowl with the dressed lentils. Pour in the remaining dressing and toss gently until everything is evenly coated. Use a folding motion rather than vigorous stirring so the feta stays in pleasant crumbles and the lentils keep their shape.

Step 8: Rest, taste, and serve

Let the salad rest for 10 minutes at room temperature before serving. Taste and adjust as needed with an extra squeeze of lemon juice, a small pinch of kosher salt, or a drizzle of olive oil. Serve at room temperature for the best flavor, or chill for 20 to 30 minutes if you prefer a cooler salad. If serving chilled, taste again right before serving because cold temperatures can mute lemon and salt.

Pro Tips

Use the right lentils: Green or brown lentils are best because they become tender while still holding their shape. Red lentils are not recommended because they break down and turn creamy.
Dress warm lentils: Tossing the lentils with dressing while they are still warm helps them absorb the lemon, garlic, and olive oil more deeply.
Do not overcook: Check the lentils early and often near the end of cooking. For salad, slightly firm is better than mushy.
Chop herbs generously: Parsley and dill are not just garnish here; they are a major flavor component and make the salad taste fresh and Greek-inspired.
Balance before serving: Lentils can handle bold seasoning, so do not be afraid to add a little more lemon juice or salt at the end if the salad tastes flat.

Variations

Add olives and peppers: Fold in 1/3 cup sliced Kalamata olives and 1 diced roasted red pepper for a saltier, more classic Greek deli-style flavor.
Make it a grain bowl: Serve each portion over 1/2 cup cooked quinoa, farro, or brown rice for an even heartier lunch.
Add extra protein: Top with grilled chicken, seared shrimp, canned tuna, or a jammy boiled egg if you want a more substantial main dish.

Storage & Make-Ahead

Store Greek lentil salad in an airtight container in the refrigerator at 40 degrees F or below for up to 4 days. The salad is excellent for meal prep, but for the freshest texture, you can cook and dress the lentils up to 3 days ahead, then add the cucumber, tomatoes, herbs, and feta within 24 hours of serving. If the salad seems dry after chilling, refresh it with 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil before serving. This salad is best served cold or at room temperature and should not be reheated.

Nutrition (per serving)