When you think of a classic Greek salad, you imagine juicy tomatoes, crisp cucumbers, red onion, briny olives, and creamy feta.

But today, I’m adding a nourishing twist—lentils. These tiny legumes bring protein, fiber, and a hearty texture that makes this salad more than just a side dish.

It’s satisfying enough to stand as a complete meal, while still staying light, fresh, and deeply Mediterranean.In Greece, lentils (φακές) have always been part of the everyday table—whether in comforting soups or tossed into simple rustic salads. This dish is a modern take that keeps the spirit of Greek flavors alive: bright, wholesome, and made with ingredients straight from the pantry and garden.

The beauty of this salad is in its balance: the earthiness of lentils paired with crisp cucumbers, the sweetness of cherry tomatoes, the sharp bite of red onion, and the salty richness of Kalamata olives and feta. Tossed in a zesty olive oil and red wine vinegar dressing, every forkful bursts with flavor.Serve it on a warm summer day with a piece of crusty bread, or pack it for lunch during the week—it keeps beautifully and tastes even better the next day as the flavors meld together.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 cup dry green or brown lentils (or 2 ½ cups cooked)

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

½ cup Kalamata olives, pitted and sliced

½ cup crumbled feta cheese

¼ cup fresh parsley, finely chopped

For the dressing:

⅓ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Directions

Cook the lentils: Rinse lentils well. Place them in a pot with 3 cups water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain and let cool.

Prepare vegetables: While lentils are cooling, dice cucumber, halve cherry tomatoes, slice onion, and chop parsley.

Mix the salad: In a large bowl, combine cooked lentils, cucumber, tomatoes, onion, olives, and parsley.

Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.

Assemble: Pour dressing over the salad and toss gently until everything is well coated.

Finish with feta: Sprinkle crumbled feta on top before serving.

Serving Tip

Serve with warm crusty bread and a glass of chilled white wine for a complete Mediterranean meal.