This Greek lentil salad with sun-dried tomatoes and feta is bright, hearty, and full of Mediterranean flavor. Tender lentils are tossed with briny feta, sun-dried tomatoes, fresh herbs, and a zesty dressing for a salad that’s just as delicious warm as it is chilled. It’s satisfying enough to serve as a light lunch but also makes a beautiful side for grilled meats, seafood, or a mezze spread.
If you love our Greek Lentil Salad with Sun-Dried Tomatoes & Feta, you will also love our Lentils with rice-Fakorizo, Greek Lentil soup, and Lentil Sausage Soup!
Why you will love Greek Lentil Salad
Here is what you need
- Lentils. Green or French (Puy) lentils are ideal because they hold their shape well and stay firm without becoming mushy. For ease, we have also used canned cooked lentils; they work very well.
- Sun-dried tomatoes. Sun-dried tomatoes add a concentrated savory bite that pairs beautifully with feta.
- Fresh herbs. Like thyme, parsley, or dill. They add aroma, color, and freshness.
- White wine. For this lentil salad, we saute the onions very lightly to bring out their flavor and aroma, then finish their cooking with a touch of white wine.
Pro Tip
This lentil salad is a delicious, complete meal. All you need is some crusty bread or rusks. To make it more filling, add two cups of cooked rice to the lentils, along with the dressing, and toss. Greek cooks often make fakorizo with lentil leftovers.
Step by step
Step 1: If you are cooking your lentils, add them to a pot with plenty of water, a bay leaf, and a garlic clove. Boil for about 20-25 minutes until they are cooked but are still firm. Drain the lentils and discard the bay leaf and garlic. Let them coo while you prepare the vegetables.
If you are using precooked lentils, go to step 2.
Step 2: Place a sauté pan over medium heat. Add one tablespoon of olive oil and the chopped onion and sliced spring onions. Sauté for 3-5 minutes until onions are soft and start to caramelize. Pour the white wine, stir, and allow the alcohol to evaporate. Transfer onions and all the liquids to a bowl and set aside.
Step 3: Add the lemon vinaigrette ingredients to a jar, and shake well to emulsify.
Step 4: In a large bowl, combine the lentils, chopped sundried tomatoes, onions with their liquid, chopped herbs, and crumbled feta and toss. Pour over two tablespoons of the lemon dressing and toss well. Add more dressing to taste. You may serve immediately or let the salad rest at room temperature for 30 minutes before serving.
Tips & Substitutions
- Choose the right lentils. Use green or French (Puy) lentils for the best texture. Rinse them well before cooking to remove any debris and improve texture. Cook until just tender. Avoid overcooking.
- Balance the flavors. Taste before serving and adjust with more lemon juice or vinegar for brightness.
- Use quality olive oil. A good extra virgin olive oil makes the dressing sing.
- Fresh herbs matter. Parsley, dill, or mint can all bring a fresh lift to the salad.
- Cool before dressing. Adding the dressing to slightly cooled lentils helps them soak up flavor without becoming mushy.
- Chop sun-dried tomatoes small so every bite gets a burst of tangy sweetness.
- Let it rest. 30 minutes of rest before serving lets the flavors mingle beautifully.
Serving suggestions for a Greek lentil salad
- Pair with grilled chicken souvlaki or our salmon with capers and sundried tomatoes for a complete meal.
- Serve alongside Greek lemon potatoes or roasted vegetables for a vegetarian feast.
- Add to a Greek grazing board with homemade pita, cool tzatziki dip, and marinated olives.
Q&A
Yes! The flavors improve after a few hours in the fridge. Just store it in an airtight container and enjoy within 4 days.
Green or French (Puy) lentils and brown lentils are ideal because they hold their shape well and stay firm without becoming mushy.
It’s vegetarian as written. For a vegan version, skip the feta or use a plant-based alternative.
Parsley, dill, and mint are all excellent choices. Use one or a combination for the freshest flavor.
Yes, but the flavor will be lighter and less intense. Sun-dried tomatoes add a concentrated sweetness and tang that pairs beautifully with feta.
Storage and leftover ideas
- Store in an airtight container in the refrigerator for up to 4 days.
- Add a squeeze of fresh lemon before eating to brighten the taste after storage.
- This salad is not freezer-friendly. Lentils and feta lose texture after freezing.
- A lentil salad is perfect for meal prep: Divide into lunch containers for grab-and-go meals.
- Yummy leftover idea: Spoon over toasted bread for a quick bruschetta, or stuff into pita bread with greens for an easy wrap.
More Greek salads
Greek Lentil Salad with Sun-Dried Tomatoes and Feta
Ingredients
- 1½ cups cooked lentils about 200 grams of dry lentils
- 1 onion diced
- 1 tablespoon extra virgin olive oil
- 1 spring onion thinly sliced
- ⅓ cup dry white wine
- ¼ cup sun-dried tomatoes diced
- ½ cup Greek feta cheese crumbled
- 2 tablespoons fresh herbs chopped, like spearmint, parsley, and dill
For the dressing
- ½ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove minced
- 1 lemon juiced
- ½ teaspoon honey optional
Instructions
- If you are cooking your lentils, add them to a pot with plenty of water, a bay leaf, and a garlic clove. Boil for about 20-25 minutes until they are cooked but are still firm. Drain the lentils and discard the bay leaf and garlic. Let them cool while you prepare the vegetables.
- Place a sauté pan over medium heat. Add one tablespoon of olive oil and the chopped onion and sliced spring onions. Sauté for 3-5 minutes until onions are soft and start to caramelize. Pour the white wine, stir, and allow the alcohol to evaporate. Transfer onions and all the liquids to a bowl and set aside.
- Add the lemon vinaigrette ingredients to a jar, and shake well to emulsify.
- In a large bowl, combine the lentils, chopped sundried tomatoes, onions with their liquid, chopped herbs, and crumbled feta and toss. Shake the dressing jar and pour over two tablespoons of the dressing and toss well. Add more dressing to taste. You may serve immediately or let the salad rest at room temperature for 30 minutes before serving.
Notes
- This recipe yields 2 to 3 servings. Nutritional value is calculated for two servings.
- Choose the right lentils. Use green or French (Puy) lentils for the best texture. Rinse them well before cooking to remove any debris and improve texture. Cook until just tender. Avoid overcooking so the lentils keep a pleasant bite.
- Balance the flavors. Taste before serving and adjust with more lemon juice or vinegar for brightness.
- Use quality olive oil. A good extra virgin olive oil makes the dressing sing.
- Fresh herbs matter. Parsley, dill, or mint can all bring a fresh lift to the salad.
- Cool before dressing. Adding the dressing to slightly cooled lentils helps them soak up flavor without becoming mushy.
- Chop sun-dried tomatoes small so every bite gets a burst of tangy sweetness.
- Let it rest. 30 minutes of rest before serving lets the flavors mingle beautifully.
Nutrition
This elegant lentil salad reminds me of Greece. The feta, olive oil & tomatoes are iconic. It has just enough zesty dressing and herbs to get your attention.
Thank you Darly!