Can I use canned lentils instead of cooking my own?

Absolutely! Canned lentils are a massive timesaver and work perfectly here. Just make sure to drain and rinse them well to remove extra sodium and avoid a mushy texture.

What if I can’t find white balsamic vinegar?

No worries—white wine vinegar or lemon juice step in nicely. Regular balsamic will add more color and a bit more sweetness, so start with a smaller amount and taste as you go.

Can I make this salad the night before?

Yes, this is an ideal make-ahead dish. The flavors deepen with a little extra time in the fridge. Just wait to add the feta and fresh mint until right before serving for maximum freshness.

What are the best lentils to use?

Look for French green (du Puy), black (Beluga), or classic brown lentils, as they hold their shape and won’t turn mushy in the salad.

Summer Lentil Salad Recipe

Name: Summer Lentil Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean-inspired
Ingredients: 2 tablespoons white balsamic vinegar; 1 teaspoon Dijon mustard; 1 tablespoon extra virgin olive oil; 2 scallions, finely chopped; 2 cups cooked lentils; 2 cups peeled and cubed English cucumber; 1 cup halved cherry tomatoes; 1 shallot, finely chopped; 1/2 cup feta cheese, crumbled; 1/4 cup chopped cilantro; 2 fresh mint leaves, minced; kosher salt, to taste; freshly ground black pepper, to taste

Pairing crisp, fresh veggies with protein-packed lentils, this Summer Lentil Salad is a total game-changer for speedy, flavorful weeknight meals. It’s light and refreshing, yet surprisingly satisfying thanks to creamy feta and a zesty homemade dressing. Every bite packs in layers of crunch, brightness, and just the right hint of tang—all ready in about 15 minutes. When summer heat leaves you craving something cool and healthy that doesn’t demand hours in the kitchen, this salad truly delivers.

Why You’ll Love This Recipe

Ridiculously Fast: From fridge to table in under 20 minutes—no need to turn on the stove for long!
Nutritionally Balanced: Lentils offer plant-based protein and fiber, while the veggies and herbs deliver vitamins and antioxidants.
Vibrant & Flavorful: Every forkful is bursting with juicy tomatoes, crisp cucumber, and creamy feta, all kissed with a lively, herby dressing.
Make-Ahead Friendly: The flavors actually get better as they mingle, making leftovers irresistible.
Customizable: This salad is your blank canvas—change up the veggies, swap in your favorite cheese, or toss in extras from the fridge.

Ingredients You’ll Need

Gather these staples (no fancy equipment or hard-to-find veggies required):

White Balsamic Vinegar: Adds a gentle tang that’s milder and slightly sweet, perfect for brightening summer salads.
Dijon Mustard: Brings a subtle heat and emulsifying power to ensure a creamy, cohesive dressing.
Extra Virgin Olive Oil: Smooth, fruity richness softens the vinegar’s edge for a balanced vinaigrette.
Scallions: Give a light onion bite and bright color to the dish.
Cooked Lentils: Earthy, filling, and they soak up all those fresh summer flavors—brown, green, or black lentils work well.
English Cucumber: Crunchy and refreshing; the thin skin means no peeling required.
Cherry Tomatoes: Their sweetness and juiciness shout “summer”—any variety of small tomatoes will do.
Shallot: Adds delicate sharpness without overpowering the salad.
Feta Cheese: Creamy, salty bursts in every bite; opt for blocks you crumble yourself for best texture.
Cilantro: Infuses the salad with a green, citrusy note that wakes everything up.
Fresh Mint: Just a couple of leaves are enough to make the salad taste extra-cool and refreshing.
Kosher Salt: Seasons all the components; adjust to taste as the flavors develop.
Freshly Ground Black Pepper: Provides a gentle kick and accentuates all the veggies.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Herbs: No cilantro handy? Go for fresh parsley or basil instead, or try dill for extra freshness.
Different Cheese: Goat cheese or even a mild ricotta salata steps in nicely for feta.
Make It Vegan: Skip the feta, or sub in cashew cheese or big avocado chunks for creaminess.
Add Crunch: Toasted pine nuts, sunflower seeds, or even pistachios bring welcome texture.
Boost the Protein: Add grilled chicken or canned tuna to transform the salad into a full meal.
Dress It Up: Toss in roasted red peppers, olives, sliced radishes, or hearts of palm for added depth.

How to Make Summer Lentil Salad

Step 1: Mix the Dressing

Grab a small bowl and whisk together white balsamic vinegar and Dijon mustard until smooth. Slowly drizzle in extra virgin olive oil, whisking constantly so it emulsifies into a silky dressing. Stir in the chopped scallions, then set aside.

Step 2: Combine the Salad Ingredients

In a larger mixing bowl, tip in the lentils, cubed cucumber, halved cherry tomatoes, chopped shallot, crumbled feta, cilantro, and freshly minced mint. Give everything a gentle toss.

Step 3: Dress and Season

Pour the prepared dressing over the lentil and veggie bowl. Mix everything until the dressing coats all the ingredients evenly. Season generously with kosher salt and plenty of freshly ground black pepper, tasting and adjusting as you go.

Step 4: Serve or Chill

You can serve this salad straight away if you’re pressed for time, or let it chill for 10-15 minutes so the flavors can meld. Either way, you’re in for a treat!

Pro Tips for Making the Recipe

Lentil Prep: For best flavor, cook lentils until just tender—not mushy. Pre-cooked store-bought vacuum packs make this even speedier for weeknights.
Cheese Matters: Crumble feta yourself from a block for a creamier, less crumbly texture than pre-crumbled.
Layer Flavors: Letting the salad sit 10–20 minutes after mixing makes a surprising difference in how the flavors come together—trust me, it’s worth it.
Chill Your Veggies: For extra crunch, pop your cucumber and cherry tomatoes in the fridge beforehand.

How to Serve

This salad is perfectly satisfying on its own for lunch or as a light supper, but it also shines as a side for grilled chicken, seared salmon, or even alongside pita bread and hummus. Top it with extra feta or a handful of toasted nuts for extra flair. For a portable twist, scoop the salad into lettuce wraps or serve it over a bed of leafy greens.

Make Ahead and Storage

Storing Leftovers

This salad holds up beautifully in the fridge for up to 3 days. Store in an airtight container; the lentils and veggies won’t get soggy thanks to the sturdy ingredients.

Freezing

Freezing isn’t recommended as the fresh veggies lose their texture—but the salad comes together so quickly, there’s rarely much left over anyway!

Reheating

No reheating needed. If the salad has been chilling, let it sit at room temperature for 10 minutes before serving, or add a splash of vinegar and extra herbs to refresh the flavors.

FAQs

Can I use canned lentils instead of cooking my own?

Absolutely! Canned lentils are a massive timesaver and work perfectly here. Just make sure to drain and rinse them well to remove extra sodium and avoid a mushy texture.
What if I can’t find white balsamic vinegar?

No worries—white wine vinegar or lemon juice step in nicely. Regular balsamic will add more color and a bit more sweetness, so start with a smaller amount and taste as you go.
Can I make this salad the night before?

Yes, this is an ideal make-ahead dish. The flavors deepen with a little extra time in the fridge. Just wait to add the feta and fresh mint until right before serving for maximum freshness.
What are the best lentils to use?

Look for French green (du Puy), black (Beluga), or classic brown lentils, as they hold their shape and won’t turn mushy in the salad.

Final Thoughts

This Summer Lentil Salad is your go-to secret weapon for flavorful, fast, healthy meals—no matter how busy your schedule. Fresh, vibrant, and endlessly adaptable, it brings a splash of sunshine to any table. Give it a try, and let it become your new favorite for easy, delicious eating all season long!