Substantial and high in protein, with Greek flavor notes, this lentil salad with vegan feta is a great choice when you want a main-dish salad for lunch or dinner. Tomatoes, parsley, and lemon add the bright tastes of this Mediterranean cuisine.
This tasty salad is fantastic served with fresh pita — you can even tuck some of the salad into the pocket of half a pita. It’s also a sturdy potluck dish, though if you’re making it to share with a crowd, you may want to double the recipe.
Use canned or cooked from scratch lentils
This recipe gives you a choice of using cooked or canned lentils. If you cook them yourself, here are the easy steps:
Cover 3/4 cup lentils with at least 3 cups of water in a roomy saucepan. Bring to a slow boil, then and simmer gently but steadily over medium-low heat. You don’t need an exact amount of water, but make sure they have plenty of room in which to simmer.
Cook for 25 to 35 minutes. Keep a close eye on the pot and test periodically for doneness. It’s easy to overcook lentils, so err on the side of caution if you want them to keep their shape, especially to use in salads like this one.
See more about this versatile, protein-rich powerhouse of the legume world in our Guide to Lentils.
About vegan feta: My favorite brand is Violife, which is available in natural foods stores and well-stocked supermarkets. You can also easily make your own vegan feta with tofu. See how in this recipe.
Recipe is adapted from Vegetariana by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
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Greek-Inspired Lentil Salad with Vegan Feta
Substantial and high in protein, with Greek flavor notes, this lentil salad with vegan feta is a great choice when you want a main-dish salad for lunch or dinner.
Ingredients
- 15-ounce can (drained and rinsed) brown lentils (or 1 ½ to 2 cups cooked; see Notes)
- 1 medium bell pepper, any color, cut into narrow strips
- 2 medium firm ripe tomatoes, diced
- 2 to 3 scallions, white and green parts, sliced
- 4 ounces vegan feta, finely diced (see Noyes)
- ½ cup cured black olives, such as Kalamata
- 2 to 3 tablespoons extra-virgin olive oil, as desired
- Juice of 1 large lemon, or more to taste
- ¼ cup chopped fresh parsley and/or basil
- 2 teaspoons fresh oregano leaves, or 1 teaspoon dried
- Salt and freshly ground pepper to taste
- Mixed baby greens, baby spinach, or arugula
- 1 lemon, cut into 8 wedges
Instructions
- Combine all the ingredients except the greens and lemon in a mixing bowl and toss together. If time allows, let stand for 15 minutes or so to let the flavors blend.
- Line a serving platter or large shallow bowl with a bed of greens. Mound the salad over it, and garnish with lemon wedges. Serve at once.
Notes
To cook lentils from scratch:
Cover 3/4 cup lentils with at least 3 cups of water in a roomy saucepan. Bring to a slow boil, then and simmer gently but steadily over medium-low heat. You don’t need an exact amount of water, but make sure they have plenty of room in which to simmer.
Cook for 25 to 35 minutes. Keep a close eye on the pot and test periodically for doneness. It’s easy to overcook lentils, so err on the side of caution if you want them to keep their shape, especially to use in salads like this one.
Vegan feta: My favorite brand is Violife, which is available in natural foods stores and well-stocked supermarkets. If you'd like to make your own tofu feta, it's easy! Get the recipe here.
Find lots more plant-forward salads and sides.
Nancy Andres
What a colorful and flavorful salad this must be. Pinned it for future reference. When I make it, I’ll use little cubes of tofu that have been marinated in lemon juice and EVOO and seaasoning instaed of the cheese. Nancy Andres @ Colors 4 Health
Nava Atlas
Thank you, Nancy! I also like making vegan “feta.” I hope you enjoy this salad!