Mealime recipe · lives on in MealPot
Greek-Style Lentil Salad with Cucumber, Tomatoes, Olives & Feta
- 30 min
- 2–6 servings
- 603 kcal / serving
A bright, chunky salad of lentils, cucumber, tomatoes, olives, and feta. The tangy dressing ties the ingredients together for a weeknight Greek-style dish that comes together quickly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ¾ cupgreen lentils, dried
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½ mediumred onion
- English cucumbers
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · whisk or fork
Directions
- Rinse the lentils, then transfer them to a small saucepan and cover with hot water by about 2 inches. Bring to a boil, then simmer until just tender, 15–20 minutes. Drain, rinse under cold water, and set aside to cool.
- Wash and dry all fresh produce.
- Trim the garlic, then mince or press it.
- In a large salad bowl, whisk together the minced garlic, olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper.
- Trim the cucumber ends, cut it lengthwise, then slice crosswise into 1/4-inch pieces and add to the bowl.
- Halve the grape tomatoes and add them to the bowl.
- Shave parsley leaves from stems, finely chop, and add to the bowl.
- Trim ends and outer layer from the onion, halve it lengthwise, and thinly slice into quarter-rings; add to the bowl.
- Halve the olives lengthwise and add to the bowl.
- Measure the feta and transfer to a small bowl.
- To finish, fold the cooled lentils into the bowl with the vegetables and dressing, season to taste with pepper and salt, and mix well.
- Divide the salad among bowls and top each serving with the feta.
Two tips
- Lentils can be cooked a day ahead and kept refrigerated for quick assembly.
- If you want a sharper tang, whisk in a touch more red wine vinegar to the dressing before adding the salad.
Nutrition per serving
- Calories
- 603 kcal
- Protein
- 24 g
- Carbs
- 58 g
- Fat
- 32 g
- Fiber
- 11 g
- Sodium
- 569 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.