Looking for a wholesome, vibrant dish that’s as nourishing as it is delicious? This Greek-Style Lentil Salad checks all the boxes. Made with hearty lentils, crisp vegetables, briny olives, and creamy vegan feta, it’s a refreshing twist on a Mediterranean classic—perfect for meal prep, picnics, or easy weeknight dinners.
Beyond the bold flavors, this salad is a nutritional powerhouse. Lentils are loaded with plant-based protein, iron, and fiber, helping to support steady energy and digestive health. The colorful mix of bell peppers, cucumbers, and tomatoes delivers a burst of antioxidants and vitamins, while fresh mint aids in digestion and adds a cooling finish. Topped with vegan feta and a drizzle of vinaigrette, every bite is balanced, satisfying, and entirely dairy-free.
Make a batch, chill for 30 minutes, and you’ve got a feel-good, flavor-packed dish that serves 8 and keeps beautifully in the fridge. Healthy eating never tasted so good!
Recipe
Serves 8
16.9 oz. (480g) canned brown lentils, drained
6 oz. (170g) olives, sliced
12 cherry tomatoes, halved
2 bell peppers, diced
1 red onion, diced
1 cucumber, diced
handful fresh mint leaves, chopped
8 oz. (225g) vegan feta cheese, crumbled
4 fl oz. (120ml) vinaigrette (homemade or store bought)
How to Prepare
Add lentils, olives, tomatoes, bell peppers, onion, cucumber, mint, and feta.
Toss gently with vinaigrette dressing. Chill for 30 minutes and serve.
