Traditional Greek salad is so delicious on its own—the creaminess of the feta against the crunchy cucumber and sweet tomatoes is a perfect combination. And adding lentils is an easy way to up the protein. This classic salad is just the lunchtime pick-me-up you need to give you energy to attack the rest of the day. Add grilled salmon, chicken, or shrimp for even more of a protein boost if you’re extra hungry.


  • 2 cups lentils du Puy
  • 6 tablespoons extra-virgin olive oil
  • 2lemons, zested
  • 6 tablespoons of fresh squeezed lemon juice
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons chopped fresh oregano
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1small red onion, chopped
  • 1/2 pint grape or cherry tomatoes, halved
  • 1garlic clove, grated or minced
  • 1/2cucumber, cut in 1/4-inch cubes
  • 6-8 ounces feta cheese


  1. Place lentils in a saucepan with 4 cups water and bring to a boil. Reduce heat and simmer for approximately 20 minutes, or until lentils are tender. Strain and set aside.
  2. Whisk olive oil, zest, lemon juice, and salt and pepper to taste in a bowl. (It should be well seasoned as it will be tossed with remaining ingredients.)
  3. Add vinaigrette to lentils and allow lentils to fully cool. When cooled, add herbs, onion, tomatoes, garlic, and cucumber. Stir gently to combine.
  4. Transfer salad to a large serving platter and crumble feta over top.