This vibrant lentil salad is a celebration of textures and flavors, ready in just 40 minutes. Tender lentils mingle with crisp vegetables, creating a satisfying bite in every forkful. Bright lemon zest and a hint of garlic add a zesty freshness, while a drizzle of olive oil ties it all together. Perfect for a quick lunch or a light dinner, it’s as nourishing as it is delicious.
Packed with plant-based protein and fiber, this salad keeps you energized without weighing you down. The earthy lentils pair beautifully with the crunch of cucumbers and the sweetness of cherry tomatoes. Whether you’re meal prepping or hosting friends, this dish is a crowd-pleaser that’s as easy to make as it is to love.
Fresh & Flavorful Lentil Salad Ingredients
- For the Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- 3 garlic cloves, grated (or 1 teaspoon garlic powder as a substitute)
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning or za’atar (use your favorite herb blend)
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper (to taste)
- For the Salad:
- 2½ cups cooked French green lentils (from 1 cup uncooked, or canned lentils, rinsed and drained)
- 3 Persian cucumbers, thinly sliced into half-moons (English cucumbers work too)
- ¾ cup yellow grape tomatoes, halved (or cherry tomatoes)
- ½ cup diced red onion (soak in cold water for 10 minutes to reduce sharpness)
- 4 lacinato kale leaves, stemmed and torn (or curly kale)
- 4 red radishes, thinly sliced
- Heaping ½ cup crumbled feta cheese (omit for vegan, or use a plant-based alternative)
- Heaping ½ cup green olives, pitted and halved (Kalamata olives are a great substitute)
- ¼ cup chopped fresh parsley
- ¼ cup fresh mint leaves (optional, but adds a refreshing touch)
Simple Steps to Make Lentil Salad
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, Italian seasoning (or za’atar), sea salt, cumin, and several grinds of black pepper. Taste and adjust seasoning if needed.
- Assemble the salad: Add the cooked lentils, sliced cucumbers, halved tomatoes, diced red onion, torn kale, sliced radishes, crumbled feta, and halved olives to the bowl with the dressing.
- Toss to coat: Gently toss the salad until all ingredients are evenly coated with the dressing.
- Add herbs: Sprinkle in the chopped parsley and fresh mint leaves, then toss again to combine.
- Season and serve: Taste the salad and add more salt or pepper if desired. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Perfect Pairings: Serving Suggestions
This vibrant Lentil Salad is a star on its own, but it pairs beautifully with grilled chicken, fish, or falafel for a heartier meal. For a light lunch, serve it alongside crusty bread or pita chips. It’s also a great addition to a mezze platter with hummus, baba ganoush, and roasted veggies.
Make It Your Own: Recipe Variations
Switch up the ingredients to suit your taste! Swap kale for spinach, use cherry tomatoes instead of yellow grape tomatoes, or add roasted red peppers for extra sweetness. For a vegan version, skip the feta or use a plant-based alternative. You can also experiment with different dressings, like a tahini-lemon blend or a balsamic vinaigrette.
Keep It Fresh: Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully over time, making it even tastier the next day. If the salad seems dry after chilling, drizzle a little extra olive oil or lemon juice before serving. Avoid freezing, as the texture of the veggies and lentils may change.
Quick Prep: Time-Saving Tips
To save time, use pre-cooked lentils (available in most grocery stores) or cook a big batch of lentils ahead of time and refrigerate them. You can also prep the veggies the night before and store them in separate containers. When ready to assemble, just toss everything together with the dressing!
Essential Tools: Equipment Guidance
A sharp chef’s knife and a sturdy cutting board are key for prepping the veggies quickly. A microplane grater works wonders for finely grating the garlic, and a large mixing bowl ensures you have enough space to toss the salad without making a mess. If you’re cooking lentils from scratch, a medium saucepan is all you need.
Lentil Salad
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 garlic cloves, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning, or za’atar
- 1 teaspoon sea salt
- 1/4 teaspoon ground cumin
- Freshly ground black pepper
For the Salad
- 2 1/2 cups cooked French green lentils, from 1 cup uncooked
- 3 Persian cucumbers, thinly sliced into half-moons
- 3/4 cup yellow grape tomatoes, halved
- 1/2 cup diced red onion
- 4 lacinato kale leaves, stemmed, leaves torn
- 4 red radishes, thinly sliced
- Heaping 1/2 cup crumbled feta cheese
- Heaping 1/2 cup green olives, pitted and halved
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh mint leaves
Instructions
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
- Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat. Add the parsley and mint and toss again. Season to taste and serve.