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Greek Lentil Salad

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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2-4 1x
  • Diet: Vegetarian


For the salad:

  • 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
  • 1 cup dry green lentils (or black or brown lentils), rinsed and sorted
  • 1/4 teaspoon salt
  • 1/2 cup roasted red peppers (about 2 large peppers), chopped
  • 1/4 cup sliced black olives
  • 1/4 cup diced red onion
  • 1/2 cup crumbled feta cheese

For the dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice (from ~1 lemon)
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


For the salad:

  1. In a medium saucepan, add lentils and 2 cups of water. Bring to a rapid simmer over medium-high heat. Reduce heat to low to maintain a gentle simmer.
  2. Simmer uncovered until lentils are tender, about 20-30 minutes, adding more water to just cover lentils, as needed.
  3. Drain remaining water and stir in salt to flavor lentils.
  4. In a large bowl, add Spring Mix, cooked lentils, roasted red peppers, olives, onion, and feta cheese. Toss ingredients to combine.
  5. Add desired amount of dressing and toss to evenly coat.

For the dressing:

  1. In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt and pepper, until combined. While whisking, slowly pour in olive oil, whisking until emulsified.


  1. The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
  2. To make this vegan, omit cheese.
  3. You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
  4. Dressing can be stored in the refrigerator for up to a week.
  • Category: Salad
  • Method: Pantry Staples
  • Cuisine: Greek

Keywords: greek, lentil, salad, shelf stable, pantry staple