Cucumber and olive lentil salad

Late lunch, dinner or anything in between. This cold served salad with a fast vinaigrette, green lentils, kalamata olives, fresh cucumber, and feta cheese is perfect for any occasion and in any season.


  • 200 g green lentils
  • 2 bay leaves
  • 2 lime rind
  • 1 large cucumber
  • 250 g cherry tomatoes
  • 120 g kalamata olives
  • 100 g feta cheese
  • 2 tbsp balsamic vinegar
  • 3 tbsp soya sauce
  • 3 garlic cloves
  • 70 ml olive oil

Add 200 g rinsed green lentil into the pot. Dry roast the lentil for 2-3 minutes on high heat. Add 2 bay leaves, 2 lime rinds and 1 garlic clove. Pour in 600 ml water, stir and cover the pot. Cook for 20 minutes. Carefully remove the aromatics from the pot and drain cooked lentils. Let it cool. Meanwhile, slice a large cucumber into thin slices. Quarter 250 g cherry tomatoes. In a small jug mix 2 tbsp balsamic vinegar, 3 tbsp soy sauce, 2 grated garlic cloves and 70 ml olive oil.  Add cooked and cooled lentils into a large salad bowl. Add sliced cucumbers, quartered cherry tomatoes and 120 g kalamata olives. Pour over prepared vinaigrette and toss well. Sprinkle feta cheese over the top and serve.

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