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5 from 1 vote

Lentil, Cucumber and Tomato Salad

Summer's best vegetables tossed in a tangy lemon dressing. Served with fresh herbs, it makes for the perfect light and refreshing summer meal!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side Dish
Servings: 6
Calories: 255kcal


  • 2 cups cooked French green lentils about 1 cup dry
  • 2 cucumbers peeled and chopped into quarters
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh squeezed lemon juice juice of approximately 2 lemons
  • 2 tablespoons distilled white vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 4 ounces feta cheese I use vegan feta to make it dairy-free
  • salt and pepper to taste


  • Rinse the lentils and pick out any hard pieces. Combine them with 2 cups water in a saucepan then bring to a boil. Reduce to a simmer and cook for 15-30 minutes, until tender. Strain any excess liquid then rinse with cold water, and strain again.
  • In a large bowl, combine the cooked lentils and chopped vegetables/herbs. Whisk together the lemon juice, vinegar and olive oil then pour on top of the lentils and veggies. Stir to combine.
  • Sprinkle feta cheese on top then stir to combine. Season with salt and pepper, to taste. Serve immediately or refrigerate until ready to serve. Salad will keep in an airtight container in the refrigerator for up to 3 days.


*To presoak the lentils, add them to a bowl and cover with water. Allow to sit for 6-8 hours or up to overnight. Strain and rinse before cooking with water. This step will also reduce cooking time to about 15-20 minutes, whereas cooking them straight from dry will take closer to 35 minutes.


Calories: 255kcal | Carbohydrates: 24g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 225mg | Potassium: 648mg | Fiber: 8g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 30.3mg | Calcium: 136mg | Iron: 3.7mg