This lentil salad is loaded with Greek flavors and can be a vegan main or delicious side!

Watch the Video Tutorial Here:

My loaded lentil Greek Salad is made with hearty and healthy lentils packed with protein, vitamins, and fiber. It’s tossed in a delicious vinaigrette with loads of fresh herbs, sweet tomatoes, juicy cucumbers, sharp onion, and briny feta cheese, and could not be simpler to make. It tastes even better the next day, which makes it perfect for the lunchbox.

If you like to meal-prep, cook a large batch of lentils and keep them refrigerated. Then, you can have this salad ready in 5 minutes or make the entire salad ahead. Of course, you can substitute chickpeas or your favorite beans, and the salad will be just as delicious. Your family is going to love it!

Why will everyone love it?

Fresh, herby

Bright, earthy

Tender lentils,

Sweet tomatoes,

Cool cucumbers,

Sharp onion,

Creamy, salty feta.

Here’s everything you need

Dry uncooked lentils -I prefer green lentils because they tend to hold their shape and not get mushy. Try Bob’s Red Mill petite French green lentils or Whole Foods, which has good organic green lentils.

Bay leaf -adds a ton of herby, earthy, fresh flavor.

Loads of your favorite fresh herbs -I like parsley and mint, but basil or dill would also be delicious.

Tomatoes -I recommend firm tomatoes like grape or Roma

English cucumber -I use these because you don’t need to peel them or remove the seeds. I cut them into small bite-size pieces to keep everything the same size.

Scallions -use the green and the white parts, or a quarter of red onion would be great, too!

Feta cheese -this is not optional in my house, but it’s the only thing you’d need to leave out to turn this into a vegan dish.

What do I need for your favorite Greek vinaigrette?

Lemon juice -always fresh!

Garlic -grated or minced to melt into the dressing.

Olive oil -you want really good quality extra virgin olive oil for this to maximize flavor.

I usually have dried crushed oregano on hand, but you can use fresh oregano if you have it.

How do I cook the lentils?

Place the lentils with the bay leaf in a pot covered with water, and add a teaspoon of salt. Boil until tender, according to package instructions. Drain and set aside to cool.

How do I make loaded lentil Greek Salad?

Chop all the herbs and veggies and place them in a large mixing bowl. Combine all of the dressing ingredients together in a bowl and whisk well. Then, add the cooled lentils to the veggies and pour the dressing on top. Toss well to serve.

What’s the best way to serve my salad?

This salad tastes good at room temperature or chilled. I spoon it onto a serving platter and drizzle more olive oil over the top. Then, I arrange some olives around the salad to keep it light and healthy. For anyone who wants a little creaminess, I like to garnish it with crumbled feta around the edges of the salad. Enjoy the salad as is as a heart-healthy vegan main course, or it pairs well with grilled chicken, halloumi cheese, and fish. Toasted bread is excellent for soaking up the dressing!

How far ahead can I make this salad?

It’s hard to make this and not eat it, so any leftovers can be stored in an airtight container and refrigerated. However, if you have that kind of willpower, this salad will stay fresh for up to four days.

Do you have more lentil salads?

Yes! For a similar bright, fresh salad, try my Mediterranean Black Lentil Salad, also known as Urad Dal. For warmer, comforting lentil meals, try my Lentil Salad with Roasted Vegetables or French Lentil Salad With Roasted Onions & Carrots. If you like to mix grains, you have to make my version of Mujadara with Bulgur & Lentils. I even have a Pakistani-style Daal or Red Lentil Soup.