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Overhead view of Greek lentil salad in a wide bowl topped with crumbled feta, olives, and chopped dill on a linen napkin

Greek Lentil Salad with Feta, Herbs, and Lemon Dressing

A cold, hearty lentil salad with cucumber, tomatoes, olives, feta, and fresh herbs in a lemon-oregano dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 372
Ingredients Method Notes

Ingredients
  

For the Salad
  • 200 g dried green or brown lentils rinsed
  • 1 bay leaf
  • 1 red onion small (about 80 g); finely chopped
  • 1 cucumber (about 200 g); diced
  • 200 g cherry tomatoes halved
  • 80 g kalamata olives pitted and halved
  • 150 g feta cheese crumbled
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 2 tbsp fresh dill chopped, plus extra for topping
For the Dressing
  • 60 ml olive oil (1/4 cup)
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice about 1 lemon
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • salt and black pepper to taste

Method
 

Cook the Lentils
  1. Rinse the lentils under cold water. Add them to a 3-quart / 2.8 L saucepan with the bay leaf and enough water to cover by 2 inches (about 5 cm). Bring to a boil.
  2. Lower the heat and simmer for 20 to 25 minutes, until the lentils are tender but still hold their shape. Check one at 20 minutes, if it's still hard in the middle give it a few more minutes.
  3. Drain the lentils in a colander and remove the bay leaf. Spread them on a quarter sheet pan (23 x 33 cm / 9 x 13 inch) to cool for about 10 minutes.
Make the Dressing
  1. While the lentils cook, whisk the olive oil, red wine vinegar, lemon juice, garlic, and dried oregano together in a small bowl. Season with a pinch of salt and pepper.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled lentils, red onion, cucumber, cherry tomatoes, and olives.
  2. Pour the dressing over the top and toss gently until everything is coated.
  3. Fold in the parsley, mint, dill, and half the feta.
  4. Taste and adjust the salt and pepper, keeping in mind the feta and olives are already salty.
  5. Transfer the salad to a serving platter or bowl. Top with the remaining feta and a little extra dill before serving.

Notes

  • Use green or brown lentils, not red, so they hold their shape.
  • Cool the lentils on a sheet pan to stop the cooking.
  • Taste before salting, feta and olives are both salty.
  • Add feta and herbs right before serving if making ahead.