Fresh Greek-Style Lentil Salad with Vegan Feta
This fresh and vibrant lentil salad is loaded with crisp vegetables, briny olives, fragrant mint, and creamy vegan feta, all tossed in a tangy vinaigrette. It’s light yet filling, perfect for lunches, potlucks, or as a make-ahead side for dinner.
Servings: 8
Ingredients
- 2 can(s) (15oz each) brown lentils drained and rinsed (3 cups cooked lentils)
- 1 cup(s) sliced olives
- 1 cup(s) cherry tomatoes halved
- 2 bell peppers diced
- 1 medium red onion finely diced
- 1 large cucumber diced
- ¼ cup(s) fresh mint leaves finely chopped
- 1 ½ cup(s) vegan feta cheese crumbled
- ½ cup(s) vinaigrette dressing homemade or store-bought
Instructions
- Combine the salad: Add the lentils, olives, cherry tomatoes, bell peppers, red onion, cucumber, fresh mint, and vegan feta to a large mixing bowl.
- Dress and toss: Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at cool room temperature.
Notes
Oil-Free Option: Use an oil-free dressing or lemon juice with a splash of balsamic vinegar.
Soy-Free Option: Use a soy-free vegan feta.
Extra Flavor Add-Ins: Fresh dill, parsley, sun-dried tomatoes, or a pinch of dried oregano work beautifully here.
Storage: Keeps well in the fridge for up to 4 days. Flavor improves as it sits.
Serving Ideas: Great on its own, tucked into pita, layered into wraps, or served alongside grilled vegetables or falafel.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 325kcal | Carbohydrates: 25g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 434mg | Potassium: 461mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 46mg | Calcium: 66mg | Iron: 3mg
Find it online:
https://www.easyveganmealplan.com/recipe/greek-style-lentil-salad/