Recipe Image
Greek Lentil Salad
Photo Credit:
NDSU Extension

Greek Lentil Salad

Recipe Type

This Greek inspired salad provides a taste of summer!



  • 1 cup dry lentils, 1½ cups water
  • ½ cup Kalamata olives
  • ½ cup onion, chopped
  • 1½ cups grape tomatoes, halved
  • ½  cup green peppers, chopped
  • 1 cup cucumber, diced
  • ¼ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tablespoon dried oregano




Combine lentils and water in a pot, bring to a boil, reduce heat and simmer until tender (about 15-20 minutes), then drain and cool.

In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.

Whisk oil, lemon juice and oregano together. Toss salad with dressing to coat.

Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance.

Remote video URL
Dietary and Nutrition


Pulses, which include chickpeas/garbanzo beans, dry peas and lentils, are increasingly being recognized for their role in promoting good health. Researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer. 

Learn more
Page Portals

On the Pulse of Healthful Eating Using More Pulse Foods In Your Diet (FN1714, Reviewed March 2024)

Pulses are a type of legume characterized by seeds that grow in pods. These ancient crops have been used in worldwide cuisine for thousands of years. Pulses include chickpeas (also known as garbanzo beans), lentils and dry peas.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.