Earthy, Nutty, and Comforting
This lentil greek salad with feta and spinach is my go-to when I’m craving something nourishing but not heavy. It’s a salad that eats like a meal—full of fibre, flavour, and that irresistible feta tang. The lentils bring a comforting earthiness, while the spinach keeps it light and fresh.
I started making this on cooler evenings when I didn’t want a cold salad but couldn’t face turning on the oven. The warm lentils soak up the olive oil dressing beautifully. If you’re in the mood for something crisp and cool, the chickpea greek salad with red onion and feta is a perfect alternative, while the quinoa greek salad with lemon dressing keeps things bright and citrusy. You can always see all my greek salads with feta for more inspiration when you’re after something Mediterranean but still simple.
Ingredients (Serves 4)
- 200 g green or puy lentils
- 150 g baby spinach leaves
- 150 g feta cheese, crumbled
- 1 small red onion, finely sliced
- 10 cherry tomatoes, halved
- handful of kalamata olives, pitted
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Use green or puy lentils—they hold their shape better than red lentils, which can go mushy. Rinse them well and simmer gently until just tender. Avoid overcooking, or you’ll lose the lovely texture that makes this salad so satisfying.
Baby spinach works beautifully here because it wilts slightly when tossed with warm lentils. The feta adds a creamy contrast, while olives and onions bring brightness and bite.
Equipment Needed
You’ll need a saucepan for cooking the lentils, a colander for draining, and a large bowl for mixing everything together. A whisk or jar is handy for making the dressing. If you’re meal-prepping, this salad stores well, so keep a few airtight containers on hand—it’s ideal for packed lunches or quick dinners.
Instructions
Rinse the lentils and place them in a saucepan with plenty of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until tender but not falling apart. Drain well and let them cool slightly.
In a large bowl, combine the spinach, tomatoes, onion, and olives. In a small jar, whisk olive oil, vinegar, oregano, salt, and pepper. Add the warm lentils to the vegetables, pour over the dressing, and toss gently. Finish with crumbled feta and a few turns of black pepper.
Cooking Technique and Recommendations
Cooking the lentils just right is the key—they should be soft but still firm enough to keep their shape when tossed. Always salt them after cooking, never before, or they’ll toughen. For a deeper flavour, simmer the lentils in vegetable stock instead of plain water. It adds an extra layer of richness without overpowering the freshness of the salad.
What to Serve with This Recipe
This salad is filling enough to be a main course, but it also pairs nicely with roasted chicken or grilled halloumi. It’s especially good with a warm pita or flatbread for scooping.
If you want something colourful to serve alongside, the beetroot greek salad with honey vinaigrette adds contrast, while the greek potato salad with capers and feta makes a more traditional side. You can browse my full list of greek salads with feta for more ideas.
Wine and Beer Pairings
A dry rosé or a chilled merlot rosé pairs perfectly with the earthiness of the lentils. If you prefer white, try a pinot blanc—it complements the spinach and feta beautifully. For beer, go for a light amber ale or a Belgian blonde. Both have just enough sweetness to balance the saltiness of the feta.
Frequently Asked Questions
Can I use canned lentils?
Yes, but rinse them well and skip the cooking step. Just be careful not to overmix, as they’re softer than cooked dried lentils.
Can I use other greens?
Absolutely. Rocket or kale work nicely, though kale benefits from a quick massage with olive oil to soften it.
Can I make it in advance?
Yes, it holds up well in the fridge for two to three days. Add the feta just before serving for the best texture.
Can I add grains?
Yes, a spoonful of quinoa or bulgur wheat gives it extra body.
Is it vegetarian?
Yes, just make sure the feta uses vegetarian rennet.
Tips for Success When Making Lentil Greek Salad
Cool the lentils slightly before adding the spinach so they wilt gently rather than cooking completely. Always taste before serving—the acidity of the vinegar and saltiness of the feta should feel balanced, not competing.
Recipe Variation Suggestions
Add roasted aubergine or peppers for extra depth. For a lighter twist, toss in fresh herbs like parsley or mint to lift the flavour. If you prefer more crunch, sprinkle toasted sunflower seeds or crushed pistachios over the top before serving.
Storage and Reheating Lentil Greek Salad
Store leftovers in the fridge for up to three days in an airtight container. It tastes best at room temperature, so let it sit out for 15 minutes before serving. Avoid reheating—the spinach will wilt too much, and the feta will lose its texture.
Health Benefits and Dietary Alternatives
Lentils are rich in protein, fibre, and iron, making this salad both satisfying and nourishing. Spinach adds vitamin A and folate, while olive oil contributes heart-healthy fats. For a vegan version, use plant-based feta or skip the cheese altogether and add roasted chickpeas for extra texture. It’s naturally gluten-free and packed with nutrients.
Lentil Greek Salad with Feta and Spinach
Ingredients
- 200 g green lentils or puy
- 150 g baby spinach leaves
- 150 g feta cheese crumbled
- 1 red onion small, finely sliced
- 10 cherry tomatoes halved
- handful kalamata olives pitted
- 2 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Rinse the lentils and place them in a saucepan with plenty of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until tender but not falling apart. Drain well and let them cool slightly.
- In a large bowl, combine the spinach, tomatoes, onion, and olives. In a small jar, whisk olive oil, vinegar, oregano, salt, and pepper. Add the warm lentils to the vegetables, pour over the dressing, and toss gently. Finish with crumbled feta and a few turns of black pepper.