Lentil salad with sun-dried tomato & feta cheese

This incredibly simple lentil salad has just 5 ingredients and an olive oil and balsamic dressing!

Have you ever made a salad that’s so good and so easy that you think, “Why didn’t I do all that?” This sundried tomato, feta, kale and cucumber lentil salad is that salad.

Seriously, it’s one of the best lentil salad recipes I’ve ever made, and you’ll want to because it comes together in 20 minutes or less.

This easy protein-packed vegetarian salad requires no cooking and is incredibly delicious. Plus, it’s the perfect cold salad recipe to bring to a get-together and impress everyone at the table.

lentils in a bowl with sun-dried tomatoes, cabbage, feta and cucumbers

Components

To make this healthy lentil salad, all you need are five ingredients (and a few seasonings). Here are the items you need to collect:

ingredients for a lentil salad in separate bowls

Brown Lentils: You can buy pre-cooked lentils to cut down on the preparation time of this salad. I love the boxed steamed lentils from Trader Joe’s and eat them right out of the package.
Marinated sun-dried tomatoes: I personally like to use marinated sun-dried tomatoes for this recipe because the oil adds extra flavor to the salad.
Cabbage: I buy pre-cut and washed cabbage in a bag, which also cuts down on prep time.
Feta Cheese: You can’t go wrong with some salty feta cheese.
Cucumber: I personally like Persian cucumbers, but any variety works for this salad. Just cut them into small bite-sized pieces.
Olive Oil & Balsamic Vinegar: The dressing is a simple blend of these two seasonings.

How to cook lentils for salad

Lentils are an incredibly affordable protein, and the dry variety is the cheapest you can find. If you prefer to buy dry lentils and boil them for this salad, it’s incredibly easy. Follow the steps below:

Add 1 cup lentils and 2 cups water to a medium saucepan over high heat. Bring to a boil.
Lower the heat, cover and simmer for 15-20 minutes or until the liquid is absorbed.
Set aside and let the lentils cool for at least 30 minutes.

Lentils should be tender but not mushy when cooked.

How to Make a Lentil Salad (In 20 Minutes or Less)

I promise this salad is so easy to make that it has become my lunch of choice every day. Since I work with many busy athletes who want to fuel their fitness with plants, I try to keep my recipes short and sweet and include plenty of plant-based protein, carbs, and healthy fat. This sun-dried tomato lentil salad fits the bill.

lentils mixed with sun-dried tomatoes, cabbage, cucumber and feta cheese

To make it, combine cooked lentils with marinated sun-dried tomatoes, shredded cabbage, chopped cucumber and feta cheese. Pour over the olive oil and vinegar combination and mix well.

Since the ingredients in this salad are hearty and crunchy, you can dress it ahead of time and it won’t get soggy. Keeps in the fridge for up to 5 days.

Exchanges & Replacements

One of the questions this recipe naturally raises is, “What can I substitute for sun-dried tomato?” While I think the sun-dried tomatoes add the hint of sweetness this salad needs, you can definitely leave them out and swap them out for another ingredient.

Below are some simple substitutions that will work perfectly in this cold lentil salad:

Instead of sun-dried tomato, try roasted cherry tomatoes, raw tomato slices, roasted red pepper, or chopped bell pepper.
If you’re vegan or don’t do dairy, choose vegan feta or leave out the cheese altogether.
Feel free to add other Mediterranean ingredients such as artichokes, olives or chopped red onion.
Instead of brown lentils, use farro or quinoa.
Use any other leafy green, such as spinach, arugula, kale or chard, in place of the kale.

What to make with leftover lentils

If you have leftover lentils after making this recipe, there are many things you can do with them. Try adding them to any other salad or use them in tacos or veggie burgers. Here are some of my favorite lentil recipes:

Moroccan lentil soup

Greek Lentil Power Bowl

lentil intestine with vegetables — Bowl of Greek Lentils (recipe at the end of the article)

Vegetables with lentils “Meatballs”

Zucchini and lentil tacos with radish salsa

zucchini and lentil tacos with radish sauce

Lentil salad with sun-dried tomatoes