This Lentil, Cucumber, and Tomato Salad is my ultimate summer favorite—crisp cucumbers, juicy tomatoes, and tender lentils tossed in a tangy lemon dressing. Fresh parsley and mint bring a bright, herbaceous kick, and a sprinkle of vegan feta adds a salty contrast. It’s simple, refreshing, and satisfying enough for a light lunch or side dish.

Why You’ll Love This Recipe

I love how effortlessly this salad comes together. Outside of cooking the lentils, everything is just chopping, whisking, and mixing. It’s a dish that tastes better the longer it sits, making it perfect for meal prep. The lemon-vinegar dressing is light yet zippy, the herbs keep it fresh, and the lentils give it a hearty protein boost without weighing it down. Plus, it’s naturally vegan, gluten-free, and packed with nutrients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• French green lentils, cooked

• Cucumbers, peeled and chopped

• Cherry tomatoes, halved

• Red onion, thinly sliced

• Fresh lemon juice

• Distilled white vinegar

• Extra virgin olive oil

• Fresh parsley, finely chopped

• Fresh mint, finely chopped

• Feta cheese (I use vegan feta)

• Salt and pepper, to taste

Directions

1. I start by rinsing the lentils and removing any debris. Then, I cook them in water until tender, drain, and rinse with cold water.

2. While the lentils cook, I chop the cucumbers, tomatoes, onion, and herbs.

3. In a small bowl, I whisk together lemon juice, vinegar, and olive oil.

4. I combine lentils, vegetables, and herbs in a large mixing bowl, pour the dressing over, and toss well.

5. I add the feta, season with salt and pepper, and stir again. This salad can be enjoyed immediately or chilled.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 15 minutes to cook, so it’s ready in about 30 minutes from start to finish.

Variations

• I sometimes use brown lentils instead of French green lentils—though they’re softer, they still taste great.

• For extra crunch, I add diced bell peppers or radishes.

• I swap mint for fresh basil when I want a more Mediterranean flavor.

• If I’m not keeping it vegan, regular feta or goat cheese works beautifully.

• Adding avocado before serving makes it even creamier.

Storage/reheating

I keep this salad in an airtight container in the fridge for up to 3 days. It tastes best the first day but still holds up well afterward. I don’t reheat it—this is a cold salad—but I sometimes let it sit at room temperature for about 15 minutes before serving to take the chill off.

FAQs

Can I make this salad ahead of time?

Yes, I actually prefer making it a few hours ahead so the flavors meld together. Just store it in the fridge until ready to serve.

Do I have to use French green lentils?

No, but I like them best because they hold their shape well. Brown or regular green lentils work, but they may be softer.

Can I freeze this salad?

I don’t recommend freezing it—fresh vegetables like cucumbers and tomatoes lose their texture after thawing.

What can I serve with this salad?

I often pair it with grilled vegetables, flatbread, or a simple soup for a complete meal.

How can I make it oil-free?

You can skip the olive oil and replace it with extra lemon juice or a splash of vegetable broth for moisture.

Conclusion

This Lentil, Cucumber, and Tomato Salad is my go-to for a bright, healthy, and satisfying dish that’s perfect for warm weather. The fresh vegetables, hearty lentils, and zesty dressing make it a winner for both quick lunches and summer gatherings. It’s simple to make, nourishing, and endlessly adaptable—exactly how I like my salads.