Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe

I absolutely love sharing this Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe because it’s one of those dishes that feels fresh and wholesome, yet so satisfying. Whether you’re looking for a light lunch or a colorful side for dinner, this salad hits the spot with vibrant flavors and a satisfying mix of textures.

When I first tried this recipe, I was surprised at how wonderfully simple ingredients like lentils, cucumbers, and feta could come together with a zesty lemon dressing to create something so memorable. You’ll find that this lentil salad is as easy to make as it is to customize, making it a fantastic go-to for busy weeknights or a healthy picnic dish.

this Recipe

Ingredients You’ll Need

The beauty of this Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe is how simple, wholesome ingredients combine to create a flavor-packed dish. Shopping for fresh produce and quality feta really elevates this salad to something special.

• Lentils: I love using canned lentils for convenience, but dried lentils offer a fresher texture if you have the time.
• Cherry Tomatoes: Their sweetness and juiciness add a nice contrast to the earthy lentils.
• Cucumber: Adds refreshing crunch and keeps the salad light.
• Red Onion: Just a little gives that mild sharpness without overpowering the salad.
• Olives: Kalamata olives bring a briny depth, but feel free to use your favorite variety.
• Parsley: Fresh parsley brightens the flavors and adds herbal freshness.
• Feta Cheese: Creamy and salty, crumbled feta is what pulls this salad all together.
• Extra Virgin Olive Oil: For a rich, smooth dressing base.
• Lemon Juice: Freshly squeezed lemon juice is key for that zesty, tangy kick.
• Dijon Mustard: Adds a subtle tang and helps emulsify the dressing.
• Garlic: A little grated garlic gives a punch of flavor without being overpowering.
• Cumin: Optional, but I find it adds a warm, earthy note I really enjoy.
• Salt and Black Pepper: Essential for seasoning and balancing all those other flavors.

Variations

I love to change up this Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe depending on what’s in season or what we’re craving. Feel free to play around with ingredients to make it your own—it’s so forgiving that you really can’t go wrong!

• Add Fresh Herbs: I often toss in some fresh mint or dill for a brighter, herbaceous twist.
• Swap the Feta: For a vegan version, use a plant-based feta substitute or even avocado chunks for creaminess.
• Include Grains: Sometimes I mix in cooked quinoa or bulgur for extra texture and heft.
• Spice it Up: A pinch of red pepper flakes or a dash of smoked paprika adds a nice warmth.
• Seasonal Veggies: Roasted peppers or grilled zucchini can be fantastic additions when you want a heartier salad.

How to Make Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe

Step 1: Prepare the Lentils

If you’re using canned lentils, simply drain and give them a good rinse under cold water to remove excess sodium and any canning liquid. Now, if you’re working from dried lentils, rinse 1 cup thoroughly, then simmer in 4 cups of water with 1 teaspoon of salt until tender—usually about 20-25 minutes, depending on the variety. Drain well and let them cool slightly before adding to your salad bowl. I like to do this ahead of time so the lentils are cool and ready to mingle with the other ingredients.

Step 2: Assemble the Vegetables and Cheese

In a large bowl, combine the quartered cherry tomatoes, diced cucumber, thinly sliced red onion, and olives. Be sure to dice the cucumber into small, uniform pieces so every bite has a good balance—no one likes giant chunks drowning out the other flavors. Then toss in the crumbled feta and chopped parsley. At this point, your salad is starting to look colorful and inviting. I always give it a gentle stir so everything mixes nicely but the veggies don’t get bruised.

Step 3: Whisk Up the Lemon Dressing

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic, cumin if using, salt, and black pepper. The mustard really helps the dressing emulsify so it coats the salad evenly. Give it a taste and adjust salt or lemon juice as needed—it should be bright and tangy with a hint of spice. I discovered that freshly grated garlic has such a different punch compared to pre-minced—it makes a big difference here.

Step 4: Toss and Serve

Pour the dressing over the salad and toss well to combine everything. Make sure every lentil and chunk of veggie gets coated—you’ll thank me later. Taste once more and add a bit more salt if needed; sometimes the feta adds enough saltiness, so be careful not to overseason. This salad is fantastic served immediately, but I often let it chill in the fridge for at least 30 minutes to let the flavors mingle and mellow together.

How to Serve Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe

Garnishes

I love topping this salad with a sprinkle of extra fresh parsley or even some toasted pine nuts for a little crunch. Sometimes, I add a few thin slices of avocado or a dash of smoked paprika right before serving—it adds a lovely finishing touch and makes the presentation pop.

Side Dishes

This lentil salad pairs perfectly with grilled chicken or fish for a light, nutritious meal. I’ve also served it alongside warm pita bread or crusty artisan bread to soak up every bit of that delicious lemon dressing. For vegetarian meals, pairing it with some roasted vegetables or a hearty grain bowl works beautifully.

Creative Ways to Present

For dinner parties, I sometimes serve this lentil salad in individual glass jars or pretty bowls layered with fresh herbs on top—it creates a charming visual that’s sure to impress your guests. Another idea is to stuff the salad inside pita pockets with some extra greens for a fun handheld lunch option. Getting creative with presentation makes this humble salad feel extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and usually find this salad tastes even better the next day as the flavors have more time to meld. Just give it a quick stir before serving. It holds up well for about 3-4 days when stored properly.

Freezing

I don’t recommend freezing this particular lentil salad because the fresh veggies and feta can lose their texture and creaminess once thawed. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

If you want a warm version, gently heat just the lentils in a pan or microwave before mixing them with the fresh veggies and dressing. But honestly, I prefer this salad cold or at room temperature to keep that crisp freshness intact.

FAQs

Final Thoughts

I genuinely can’t recommend this Lentil Salad with Cherry Tomatoes Cucumber Feta and Lemon Dressing Recipe enough—it’s one of those reliable kitchen go-tos that never disappoints. Every time I make it, it feels like a fresh burst of summer, even on gloomy days. Give it a try, tweak it to your preferences, and watch it become a favorite in your recipe rotation just like it did in mine.

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