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

Description

This Summer Lentil Salad is a fresh, protein-packed, and vibrant side dish or light meal featuring tender lentils, crisp vegetables, creamy feta, and a tangy homemade white balsamic vinaigrette. Perfect for warm weather, potlucks, or healthy lunches, this salad combines nutritious ingredients with refreshing herbs for a satisfying bite that comes together in just 15 minutes.

Ingredients

Units Scale

Dressing

2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
2 scallions, finely chopped

Salad

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

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Instructions

Prepare the Dressing: In a small bowl, whisk together the white balsamic vinegar and Dijon mustard. Slowly whisk in the olive oil until emulsified, then stir in the chopped scallions. Set the dressing aside and whisk again before using to ensure it is well combined.
Combine Salad Ingredients: In a medium bowl, add the cooked lentils, cubed English cucumber, halved cherry tomatoes, finely chopped shallot, crumbled feta cheese, chopped cilantro, and minced mint leaves.
Toss and Season: Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients evenly. Season with kosher salt and freshly ground black pepper to taste.
Serve: Serve immediately for a fresh, crisp salad, or refrigerate for up to several hours to allow the flavors to meld.

Notes

If you can’t find white balsamic vinegar at your local store, it can be ordered online as a substitute for a similar tangy and slightly sweet flavor.
For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
Use any variety of cooked lentils, but French green lentils or brown lentils hold their shape best.
Salad keeps well if refrigerated and can be made a few hours ahead for picnics or gatherings.

Nutrition

Serving Size: 1/4 of recipe
Calories: 224 kcal
Sugar: 6 g
Sodium: 234 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 16 mg