Is Greek Lentil Salad high in protein?

Yes. Lentils naturally provide a generous amount of plant-based protein and fiber, while feta cheese adds even more protein. Pair it with grilled chicken or a small skewer of chicken souvlaki if you'd like an even heartier meal.

Can I make Greek Lentil Salad without mustard?

Absolutely. The mustard adds a subtle tang and helps emulsify the dressing, but the salad is still wonderfully flavorful without it.

Can I use dried lentils instead of canned?

Definitely. Cook brown or green lentils until they're tender but still hold their shape. You'll need about 3 cups of cooked lentils.

Can I prepare this salad ahead of time?

Yes. In fact, many people enjoy it even more after it's chilled because the flavors continue to develop.

What kind of lentils work best?

Brown and green lentils are the best choice because they stay firm after cooking. Avoid red lentils since they become too soft for salads.

Is this salad filling enough for dinner?

It certainly can be. Thanks to the protein-rich lentils, fresh vegetables, healthy fats, and feta, it's surprisingly satisfying all on its own.

Greek Lentil Salad: Amazing 15-Minute Favorite

Name: Greek Lentil Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 (15-ounce) cans lentils, drained and rinsed (or 3 cups cooked brown or green lentils); 2 cups cherry tomatoes, quartered; 1 cup green or yellow bell pepper, diced; 1½ cups cucumber, diced; ½ red onion, thinly sliced; ⅓ cup Kalamata olives; 4 ounces feta cheese, crumbled (or dairy-free feta); 4 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar (or apple cider vinegar); 1 tablespoon Dijon mustard (or yellow mustard); 1 tablespoon honey (or maple syrup); 1 teaspoon dried oregano; ½ teaspoon salt; Freshly ground black pepper, to taste

Description

This Greek Lentil Salad is a fresh, protein-packed Mediterranean salad made with lentils, crisp vegetables, Kalamata olives, feta cheese, and a zesty homemade dressing. Ready in just 15 minutes, it’s perfect for lunch, meal prep, picnics, or a healthy side dish.

Ingredients

Scale

Salad

2 (15-ounce) cans lentils, drained and rinsed (or 3 cups cooked brown or green lentils)
2 cups cherry tomatoes, quartered
1 cup green or yellow bell pepper, diced
1½ cups cucumber, diced
½ red onion, thinly sliced
⅓ cup Kalamata olives
4 ounces feta cheese, crumbled (or dairy-free feta)

Dressing

4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon Dijon mustard (or yellow mustard)
1 tablespoon honey (or maple syrup)
1 teaspoon dried oregano
½ teaspoon salt
Freshly ground black pepper, to taste

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Instructions

In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and black pepper until smooth.
Add the drained and rinsed lentils to the dressing. Toss well and let them marinate while preparing the vegetables.
Add the cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives to the bowl. Toss until evenly coated.
Gently fold in the crumbled feta cheese.
Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld before serving.

Notes

Drain the lentils thoroughly to keep the dressing from becoming watery.

Brown or green lentils hold their shape best.

For a vegan version, use dairy-free feta and maple syrup.

This salad tastes even better after chilling for 30 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 330 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 11 g
Protein: 14 g
Cholesterol: 20 mg