Gluten Free Greek Lentil Salad


Serves 4

Prep time: 30 minutes

Here’s a tasty, wheat-free summer salad that won’t keep you in the kitchen for hours. And it’s loaded with seasonal produce that’s bursting with nutrients.


For the salad:

  • 1 cup green or brown lentils, picked over and rinsed
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup chopped scallions
  • 1/3 cup chopped fresh dill

For the dressing:

  • 1 clove garlic, crushed
  • ½ teaspoon salt
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ¼ teaspoon black pepper


  1. Place lentils in a saucepan and cover with water. Bring to a simmer, reduce heat to medium-low, and cook partially covered for 25-30 minutes, or until lentils are tender but not mushy. Drain.
  2. While the lentils are cooking, chop vegetables and make the dressing by combining garlic, salt, lemon juice, and pepper in a bowl. Then whisk in oil.
  3. Allow lentils to cool to room temperature, then toss them in the dressing.
  4. Stir in tomatoes, cucumber, scallions, and dill. Serve with grilled chicken or fish, or with a side of rice pilaf.


Last Updated: October 8, 2018
Originally Published: June 4, 2013