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. 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.

Vegan feta brands & where to find them

Goat feta cheese was the last thing I gave up before going vegan more than two decades ago, but the memory of its salty and slightly pungent taste still seems to be intact. And I think that Violife® Just Like Feta has really nailed the flavor (the texture is creamy) and Follow Your Heart® Feta Crumbles has the texture down (as its name suggests).

Good Planet Foods® Greek-Style Feta [store locator] is a brand I haven’t tried yet, and perhaps others will come on the scene. I find Violife [store locator] and Follow Your Heart [store locator] products in the refrigerated natural foods section of my local supermarket as well as in the natural foods store and hopefully you will, too.

Or, make your own feta: If you’re a DIY kind of person or simply can’t get your hands on readymade vegan feta, you can also make a reasonable facsimile with tofu, coming up next!

Make your own Tofu “Feta”

While this isn’t quite as OMG as packaged vegan feta, it’s still quite good! You need:

• 7 to 8 ounces extra-firm (about half of a tub)
  or super-firm tofu (about half half of the package )
• 3 tablespoons lemon juice
• 1 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

1  If you have a tofu press, use it ahead of time if you’re using extra-firm tofu; even an hour will do nicely. Otherwise, slice the tofu into 4 slabs crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. You need not press or blot super-firm tofu, which makes it ideal for this preparation. Likewise, cut it into 4 slabs.

2  Cut the slabs into 1/4 inch dice. Place in a shallow container and toss with the lemon juice and oil. Let stand for 30 minutes to an hour. Drain off any liquid that may form, then use as directed in the recipe.

Recipe is adapted from Vegetariana by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Black Lentil Salad with Peppers and Olives
• Simple Lentil and Tomato Salad
• Greek Salad with Artichokes, Chickpeas, and Vegan Feta
• Beet and Vegan Feta Salad
• Vegan Feta and Watermelon Salad
• Hearty Vegan Lentil Recipes

Continue to Content

Yield: 6

Greek-Inspired Lentil Salad with Vegan Feta

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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. 

Prep Time 20 minutes

Additional Time 15 minutes

Total Time 35 minutes

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
• 6 to 8 ounces vegan feta, finely diced (see Notes)
• 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 (or about 1/4 cup bottled)
• 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

1. 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.
2. 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.

Note on vegan feta: See the suggested brands of prepared vegan feta, or easy instructions on make your own, above the recipe box.

Find lots more plant-forward salads and sides.