Lentil Summer Salad Recipe

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Marlene York


This is an excellent salad for picnics -- no mayo. Just as good at room temperature as it is cold.

I'm one of those cooks who uses what she's got. I will swap out cherry/grape tomatoes for regular tomatoes. If I don't have all the peppers, I add what I have. Just keep sizes uniform.

I haven't tried it, but adding some diced jalapeno would give it some kick.

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★★★★★ 2 votes
15 Min
30 Min
Stove Top


1 c
green lentils (no need to soak)
2 Tbsp
finely chopped onions
1/4 c
each seeded/diced tomatoes and cucumbers
1/4 c
each seeded/diced green, yellow, red bell peppers
1/4 c
finely diced parsley
1/2 tsp
dried oregano
3 Tbsp
extra-virgin olive oil
3 Tbsp
fresh lemon juice
salt and pepper to taste


1Wash and pick through green lentils. Add lentils to 1 1/2 cups water in saucepan. Bring lentils to boil. Cover and reduce heat to low. Cook gently for 25-30 minutes. Drain and allow to cool.

2While lentils cook, dice all the vegetables, add to a bowl and toss with lemon juice. Set aside.

3Add cooled lentils, extra-virgin olive oil, and oregano. Add salt and pepper to taste. Toss all ingredients to combine. Taste for balance in seasonings. Cover and refrigerate until ready to eat.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Healthy