This lentil salad is delicious and easy to make. It’s a Greek-inspired twist on classic lentil salad and is perfect for lunch or a light dinner. The combination of earthy lentils, bright red wine vinaigrette, savory sun-dried tomatoes and briny olives creates a balanced, flavorful dish you’ll want to make again.
For this salad I prefer black beluga lentils because they hold their shape and cook in about 25 minutes. If you can’t find them, French green (le Puy) lentils are a good substitute. Be sure to pick through the lentils for any debris before rinsing and cooking.
Lentils are an inexpensive superfood, rich in protein, fiber and iron. Their earthy flavor pairs well with bold, zesty dressings, so I use a red wine vinaigrette with tahini for a creamy, bright finish. Chopped spinach, sun-dried tomatoes, Kalamata olives and fresh herbs round out the salad for a satisfying texture and flavor contrast.
I usually buy black beluga lentils in bulk or at specialty stores, but you can use other small, firm lentils if necessary. If you want a shortcut, a drained package of pre-cooked lentils works well. To keep leftovers fresh, store the spinach separately so it doesn’t wilt completely.
Greek Lentil Salad
- Author: Kathryne Taylor
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings
4.9 from 63 reviews
This simple lentil salad is full of Greek flavors and nutritious ingredients. You can prepare the vegetables while the lentils cook. The salad keeps well as leftovers—store the spinach separately if you prefer it crisp. Serves four.
Ingredients
- 1 cup black beluga lentils (dry/uncooked)
- 3 cups water
- 3 lightly packed cups chopped baby spinach
- ½ medium red onion, chopped
- ⅓ cup oil-packed sun-dried tomatoes, rinsed
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup chopped fresh basil or flat-leaf parsley
- Optional garnish: crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tahini
- 2 garlic cloves, pressed or minced
- ½ teaspoon dried oregano
- Scant ½ teaspoon fine-grain sea salt (if using table salt, start with ¼ teaspoon and adjust to taste)
- Freshly ground black pepper, to taste
Instructions
- Pick through the lentils to remove any debris. Rinse the lentils in a fine-mesh colander and transfer them to a medium saucepan. Add the water and bring to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Drain the lentils and return them to the pot to cool for about 5 minutes.
- While the lentils cook, combine the chopped spinach, red onion, sun-dried tomatoes, olives and basil in a medium serving bowl.
- Make the dressing by whisking together the olive oil, red wine vinegar, tahini, garlic, oregano, salt and pepper until well blended.
- When the lentils have cooled slightly, add them to the bowl with the vegetables. Pour the dressing over the salad and toss to combine. Taste and adjust salt and pepper as needed. Serve topped with crumbled feta if desired.
Notes
Make it dairy free/vegan: Omit the feta cheese.
Nutrition
The nutrition information available on the original recipe page is an estimate provided by an online calculator and should not replace professional advice.
- Category: Salad
- Cuisine: Greek