Greek Lentil Salad

    1 hour 10 min

    This lentil salad is easy to prepare and great for a picnic or packed lunches. It keeps well in the fridge for up to 3 days, so it's nice just to have to hand. Use your favourite vinaigrette to taste.

    22 people made this

    Serves: 6 

    • 2 (400g) tins lentils
    • 150g crumbled feta cheese
    • 450ml shop-bought vinaigrette
    • 1 cucumber, peeled and diced
    • 1 large tomato, diced
    • 1 large red onion, diced

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato and red onion. Cover, and refrigerate for 1 hour.
    2. Stir in remaining dressing to taste when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.

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    Reviews in English (13)


    I am so addicted to this stuff! I didn't use onion, added some bell pepper, and used olive oil, vinegar, salt and pepper instead of Greek dressing. Also have used fresh dill, green onion...this is a really versatile recipe.  -  07 Apr 2008  (Review from Allrecipes US | Canada)


    This salad was alright. I think next time, I would put more of the vegetables, and less of the lentils, as they don't have much taste. And maybe use a mix of grains, instead of just the lentils.  -  19 Sep 2006  (Review from Allrecipes US | Canada)


    Wonderful salad! I made this while we were on vacation and ate it at almost every meal. I love lentils, but had not found a "wow" recipe in which to use them until this one. I've made it several times since and will say that the choice of dressing really makes a difference. I'd recommend Ken's Healthy Options Olive Oil and Vinegar, or one of the other higher end dressings. I also added olives and green onions and used as a dip with pita triangles.  -  01 Jul 2009  (Review from Allrecipes US | Canada)