Greek-Style Lentil and Herb Salad with Feta
A vibrant and fresh lentil salad tossed with lemon vinaigrette, fresh herbs, diced cucumber, and crumbled feta for a nutritious vegetarian meal. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 35 minutes pairs dried brown lentils, for cooking water, medium, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 dried brown lentils
- 3 cups for cooking water
- 1 medium, diced cucumber
- 1 small, finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 4 oz crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried brown lentils under cold water. In a medium saucepan, add lentils and 3 cups water. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and let cool.
- Step 2: In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 3: Add the cooled lentils, 1 diced medium cucumber, 1 finely chopped small red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint to the bowl. Toss gently to combine and coat everything in dressing.
- Step 4: Fold in 4 oz crumbled feta cheese just before serving to maintain texture and flavor contrast. Serve chilled or at room temperature.
Frequently asked questions
How long does Greek-Style Lentil and Herb Salad with Feta 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 Greek-Style Lentil and Herb Salad with Feta?
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 dried brown lentils from drying out.
Can I substitute ingredients in Greek-Style Lentil and Herb Salad with Feta?
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 Greek-Style Lentil and Herb Salad with Feta 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 Greek-Style Lentil and Herb Salad with Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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