Cold Greek Lentil Salad with Feta and Red Onion
A refreshing Mediterranean lentil salad tossed with tangy feta, crisp red onion, and a lemon-oregano vinaigrette. This greek (vegetarian, gluten free) ready in about 35 minutes pairs rinsed brown lentils, water, small, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed brown lentils
- 3 cups water
- 1 small, thinly sliced red onion
- 1 cup, halved cherry tomatoes
- 1 medium, diced cucumber
- 4 oz, crumbled feta cheese
- 1/4 cup, chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp, freshly squeezed lemon juice
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium saucepan, combine 1 cup rinsed brown lentils and 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and cool to room temperature.
- Step 2: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper to make the dressing.
- Step 3: Add the cooled lentils, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 4 oz crumbled feta cheese, and 1/4 cup chopped fresh parsley into the bowl with dressing. Toss gently to combine.
- Step 4: Refrigerate salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Greek Lentil Salad with Feta and Red Onion take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Greek Lentil Salad with Feta and Red Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.
Can I substitute ingredients in Cold Greek Lentil Salad with Feta and Red Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Greek Lentil Salad with Feta and Red Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Greek Lentil Salad with Feta and Red Onion vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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