Summer’s Best Salad Has…Lentils? Just Trust Me. 😏
I never knew lentils could taste this good until I had this salad at my in-laws’ house. My mother-in-law, Mary Alice, served me these lentils with a side of pita chips, and I seriously could not stop snacking.
It turns out that the secret to irresistible lentils is marinating them. Soaking the tender legumes in a punchy mix of aromatic, bright, and juicy Mediterranean-inspired flavors brings the lentils to life, making every bite taste like summer.
The best part of marinated lentils? They only get more flavorful over time. This lentil salad is one of my favorite things to keep in a tub in the fridge and eat all week long, barefoot in the kitchen with a bag of chips.
Add a scoop to your dinner plate for extra protein, serve it as a side dish at a picnic, or eat it straight from the container. However you go about it, you’ll love having this hearty lentil salad on hand for any occasion.
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The Secrets to Perfectly Cooked Lentils
The key to keeping lentils from getting mushy is to maintain a gentle simmer as they cook on the stovetop. Keep an eye on them and lower the heat if the water starts bubbling too rapidly! You can also use a rice cooker for an easy, hands-off simmer.
No-Cook? No Problem! ⇢ If you want to skip cooking altogether, this lentil salad recipe also works great with canned or pre-cooked lentils—just be sure to rinse and drain them well.
How to Make the Most Flavorful Lentil Salad
Once the lentils are cooked, all that’s left is a little chopping and a quick toss. Bonus: Everything comes together in one bowl for easy clean up! 🙌🏼
For extra-flavorful lentils, use a seasoned olive oil! I love making marinated lentil salad with Brightland Pizza Oil, which is infused with jalapeños and Italian herbs for the perfect kick of heat.
Summer Salad Must-Haves
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Make It Ahead
This lentil salad only gets better day after day. It’s the ideal recipe to make ahead…and eat straight from the fridge all week.
I can’t wait for you to try this Easy Marinated Lentil Salad with Tomatoes and Feta! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Easy Marinated Lentil Salad with Tomatoes & Feta (20 Minutes)
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: serves 6-8 1x
- Category: Entree Salads & Bowls; Side Dish Recipes
- Method: No-Cook
- Cuisine: American; Mediterranean
- Diet: Vegetarian
Description
This Easy Marinated Lentil Salad with Tomatoes and Feta has everything you want in a summer dish: juicy tomatoes, crumbled feta, fresh basil, and tender lentils tossed in a lemony vinaigrette.
It’s light but satisfying, endlessly scoopable, and somehow even better the next day. Perfect for summer lunches, easy dinners, or a hearty snack you’ll actually be excited to eat all week long.
Ingredients
- 2 ½ cups cooked brown or green lentils (from 1 cup dry; see Recipe Notes)
- 16 ounces plum or Campari tomatoes, cored and diced
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped or grated
- ½ lemon, juiced
- ½ cup packed fresh basil leaves, roughly chopped
- 4 tablespoons olive oil (I love the spicy kick of heat from a pepper-infused oil, like Brightland “Pizza” Oil)
- 1 tablespoon champagne vinegar or white balsamic vinegar
- 4 ounces crumbled feta cheese
- kosher salt, ground black pepper, and crushed red pepper flakes, to season
Instructions
- Toss the salad: In a large bowl, combine the cooked lentils, tomatoes, shallot, garlic, lemon juice, and basil. Add the olive oil, vinegar, and crumbled feta. Season with ½ teaspoon kosher salt, a few cracks of black pepper, and a pinch of crushed red pepper flakes (if using). Toss well to combine, then taste and adjust seasoning as needed.
- Serve: This lentil salad is great served warm, at room temperature, or chilled. Serve as a light vegetarian main, with pita chips and fresh veggies as a dip-style salad, or as a hearty side for any summer dinner plate. Enjoy!
Notes
- Best lentils to use: This recipe calls for brown or green lentils, which hold their shape well and soak up the bright dressing without turning mushy. French green (Puy) lentils also work beautifully. Avoid red or yellow lentils—they’re too soft and tend to fall apart, which isn’t ideal for a hearty salad.
- Tips for cooking lentils: If cooking from dry, 1 cup yields about 2 ½ cups cooked. Simmer on the stovetop, or for a more hands-off approach, cook them in a rice cooker with a 1:2 ratio of lentils to water or broth, using the “grains” setting if your machine has one. For the ultimate warm-weather shortcut, I often use store-bought pre-cooked lentils. Look for canned or vacuum-sealed packs (like those from Trader Joe’s or Whole Foods)—they’re a total time-saver and work beautifully here.
Make-Ahead and Storage:
- Make-ahead instructions: This lentil salad is ideal for prepping ahead—it actually gets better as it sits! Toss everything together a few hours in advance, then cover and refrigerate until ready to serve. The flavors meld beautifully over time, and the lentils stay hearty. Great for meal prep lunches, picnics, and backyard gatherings!
- Storage instructions: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. The lentils don’t get soggy—they soak up more flavor from the dressing as they sit. Serve cold or let it come to room temp for a few minutes before enjoying.
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Made this salad to take as a dip to the lake this past weekend and it was a huge hit! Everyone loved the bright and fresh flavors. I think I found my new summer go-to dish to bring anywhere and everywhere. I just finished off the leftovers, and even a few days later, it still tastes super fresh and is the perfect side dish for a light and fresh lunch!
We couldn’t agree more, Anna, it’s such a versatile dip/side/snackable lunch! Thank you so much for leaving such a kind review!
Easy and delicious! Used old kine rice cooker for the lentils, so had to add another 1/2c water. Will be making this salad again, soon!
Using a rice cooker for the lentils is perfect, Vicki! Thanks for taking the time to leave a review so quickly!!
I started to make this salad, went to the cupboard and my jar of french lentils was empty! (I live 25 miles from the nearest store, so a quick run wasn’t an option.) I really appreciated the post to not use red lentils. So, I used Farro instead. The salad was fabulous. The flavor blends along with the texture of the Farrow was excellent. Guests ate it all up!
Using farro instead is a great idea, Cat!! Happy to hear the flavors and textures worked well for you! 🙂 And thanks for trying this out so quickly!