Lentil and Herb Greek Salad with Feta and Olives
A refreshing, protein-packed salad blending earthy lentils with crisp cucumbers, ripe tomatoes, Kalamata olives, and tangy feta cheese. This greek (vegetarian) ready in about 35 minutes pairs rinsed brown lentils, water, medium, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, diced cucumber
- 2 medium, diced ripe tomatoes
- 1/4 small, thinly sliced red onion
- 1/3 cup, pitted and halved Kalamata olives
- 4 oz, crumbled feta cheese
- 1/4 cup, chopped fresh parsley
- 2 tbsp, chopped fresh mint
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1 cup rinsed brown lentils and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and let cool.
- Step 2: In a large bowl, combine the cooled lentils with 1 medium diced cucumber, 2 diced ripe tomatoes, 1/4 small thinly sliced red onion, 1/3 cup halved Kalamata olives, 4 oz crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
- Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad and toss gently to combine all ingredients evenly. Chill in the refrigerator for 15 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Lentil and Herb Greek Salad with Feta and Olives 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 Lentil and Herb Greek Salad with Feta and Olives?
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 Lentil and Herb Greek Salad with Feta and Olives?
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 Lentil and Herb Greek Salad with Feta and Olives 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 Lentil and Herb Greek Salad with Feta and Olives 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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