Lentil Feta Salad (10 Minutes Meal!)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

I can whip up this refreshing and healthy lentil feta salad in just 10 minutes for my family. I simply combine lentils, cucumbers, tomatoes, and feta to create a colorful meal that keeps me full during a busy workday. It is one of my favorite ways to get healthy plant based protein on the table for a meal my crew loves.

I have always loved how lentils are such a powerhouse for plant-based protein while staying so budget-friendly and easy to store. This feta salad dish is my favorite way to show my family how hearty simple legumes can be, much like my lentil veggie burgers which are another huge hit in our house.

This is what I like to call my emergency, super-fast,  there’s-nothing-in-the-fridge-to-eat dinner. This weekend I had just 20 minutes to pull something together, and this feta salad is what I came up with. I looked in the fridge and found cucumbers, red onions, tomatoes, parsley, steamed lentils, feta cheese, peppers, and corn, and decided to toss everything into a salad. I took inspiration from the flavors in my Lebanese lentil soup to make it both fresh and filling. My kids are even starting to enjoy lentils now, and I think this is a great way to get them to love them too!

Latest Recipe Video!

🥘 Ingredients

Here is what I need for this very simple lentil feta salad:

Lentils: I use cooked lentils as the base for this salad because they give it a hearty texture and plant-based protein.

Tomatoes: I like to use sweet grape tomatoes for juiciness and flavor. 

Cucumber, Bell Pepper, and Red Onion: These fresh vegetables add crisp crunch and color. 

Corn: I steam corn to bring a touch of natural sweetness and extra texture to the salad.

Feta Cheese: I crumble feta over the salad to add salty creaminess that complements the lentils and vegetables.

Lemon Juice: I top the salad with fresh lemon juice to brighten all the flavors.

Salt and Pepper: I add salt and pepper to taste.

🔪 How To Make

Here are the simple steps on how I make this Lentil Feta Salad with cucumbers and tomatoes.

Prepare the Lentils (if using dried): If I am using dried lentils, I add one cup of lentils to 2 cups of water, cover the pot, and simmer on low for about 20 minutes.

Prep the Veggies: I dice my cucumber, red onion, and bell pepper, slice the grape tomatoes in half, and steam the corn.

Make the Salad! I combine all of the ingredients in a bowl, fold in the feta cheese, and top everything with fresh lemon juice.

Season and Taste: I add salt and pepper to taste and enjoy the salad cold.

📖 Variations

I like to mix things up with this recipe by trying a few simple variations to suit different tastes or ingredients on hand.

Extra Garlic Boost: I add 2 cloves minced garlic into the lentils and veggies so the salad has more savory depth. I also squeeze in extra lemon juice so the brightness holds up with the bold garlic.

Creamy White Beans: I swap 2 cups rinsed white beans for the lentils for a softer, creamier base. I still mix in cucumber, tomatoes, corn, and feta so the salad keeps its fresh crunch.

Cilantro Lime Fresh: I use 2 tablespoons lime juice and 1 cup chopped cilantro for a brighter, herby note. I toss all the usual vegetables with this and it is refreshing and light.

🍽 Serving Suggestions

I like to serve this lentil and feta salad with a Vegan Turkey Roast for a protein-packed dinner. The crisp vegetables and tangy feta balance the savory chicken perfectly. Another main reason I enjoy pairing it with this Vegan Meatloaf for a fresh yummy meal.

For pasta dishes, I like serving the salad alongside my Tahini Pasta. Another option is my Vegetarian Pesto Pasta, both pairs well with the bright, fresh flavors of the lentil salad.

🧊 Storage Directions

Refrigerating: I store my lentil and feta salad in an airtight container in the refrigerator. It keeps well for 3 to 4 days. I usually keep the dressing separate until I am ready to serve to prevent the salad from becoming watery.

Freezing: I do not recommend freezing this salad because the vegetables and feta can become mushy and lose their texture when thawed. The lentils might hold up, but the overall salad will not taste as fresh.

Reheating: I serve this salad cold or at room temperature. If I want the lentils slightly warm, I gently heat just the lentils before adding them to the other ingredients. I avoid microwaving the whole salad because it can make the vegetables and feta watery and soft.

❓Recipe FAQs