Looking for a fresh and healthy salad to celebrate the best of summer? This nectarine lentil salad with feta is light, quick to make, and absolutely full of flavour. It pairs sweet juicy nectarines with earthy beluga lentils, crunchy cucumber, tangy red onion, peppery rocket, and creamy feta — all tied together with a bright lemon dressing and fresh mint. Ready in just 30 minutes, it’s a brilliant choice for weekday lunches, light dinners, or your next summer picnic.
Beluga lentils and nectarine really work beautifully together. Yes, me and my fruit in salads. It’s a little obsession of mine. But then again we are all doing it — tomatoes are technically a fruit and so is avocado — both of which often find their way into salads. Come to think of it, there are a number of “vegetables” that are actually fruit. Cucumbers, peppers, zucchini and even butternut squash — all fruit! Yes, fruit in salads is good and it’s a great way to step up your salad game.
Ingredients for Nectarine Lentil Salad (At a Glance)
This easy summer lentil salad with nectarines comes together with simple, seasonal ingredients—and offers lots of room for swaps based on what you’ve got on hand.
- Beluga lentils – Firm and nutty, perfect for salads as they hold their shape well.
- Nectarines – Choose ripe but firm fruit for the best texture and flavour.
- Cucumber – Adds a cool, crisp contrast.
- Red onion – Milder than yellow onion and lovely for colour.
- Fresh mint – Brings brightness and a summery aroma.
- Lemon juice – Adds acidity and balance.
- Olive oil – Extra virgin is best for dressings.
- Arugula – Peppery greens to give the salad bite.
- Feta cheese – Salty and creamy, balances the sweet nectarines beautifully.
- Sea salt & black pepper – Essential for seasoning.
Tip: Swap nectarines for peaches or oranges if you like. And if you’re dairy-free, just skip the feta — this salad still shines on its own. For a non-vegetarian version, you could also substitute the feta with a little chopped prosciutto, sautéed until slightly crispy.
How to Make a Lentil Salad with Nectarines
To make this nectarine lentil salad, start by cooking the lentils until just tender, then let them cool. Meanwhile, slice the nectarines, cucumber, and red onion, and chop the fresh mint. Whisk together lemon juice, olive oil, salt, and pepper for the dressing. Combine the cooled lentils with the prepared ingredients, toss with the dressing, and finish by folding in rocket and crumbling feta over the top.
Why You’ll Love This Nectarine & Lentil Salad
Still wondering if this lentil salad with feta and nectarine deserves a place in your weekly meal rotation? Here’s why we think it’s a keeper:
- Fresh, seasonal flavour – A vibrant summer salad that doesn’t feel heavy.
- Quick & easy – Minimal prep, ready in under 30 minutes.
- Perfect for meal prep – Cook the lentils ahead and assemble when needed.
- Naturally vegetarian – Easy to make vegan, too. Just skip the feta.
- Nutritious & filling – Lentils bring plant-based protein and fibre to the table.
Not only does this nectarine lentil salad make for the perfect addition to brunch on a hot summer day, it’s also a great side for a picnic or BBQ. Leftovers also taste great the next day!
If this fresh summer lentil salad hit the spot, we’ve got plenty more where that came from. Try one of these favourites:
- Mediterranean Lentil Salad
- Lentil Salad with Apple & Carrot
- Lentil Salad with Feta and Tomatoes
- Beluga Lentil Salad with Green Beans & Lemon-Mint Dressing
Nectarine Lentil Salad
Lentils and nectarines are best friends in this vegetarian dish. Easily prepped ahead, it's the perfect choice for a hot summer day, picnic or barbecue.
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Ingredients
- 1 cup dried beluga lentils (200 g)
- 2 ripe nectarines, diced
- 1/2 English cucumber, seeded and finely chopped
- 1 small to medium red onion, finely chopped
- 2 tablespoons finely chopped fresh mint
- juice of 1 lemon
- 2 tablespoon extra-virgin olive oil
- 2 handfuls baby arugula leaves
- 100 g feta cheese (I use 100% sheep’s milk), crumbled
- sea salt and ground black pepper, to taste
Method
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Place the lentils in a large saucepan, cover with plenty of water and bring to a boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water). Simmer over medium heat for 30 minutes. Drain, then transfer to a large serving bowl and allow to cool to room temperature.
TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
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Add all the ingredients to the bowl with the lentils. Toss together then season to taste with sea salt and freshly ground black pepper. That’s it. 🙂
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Enjoy!
Notes
- Plan ahead: You can prepare the lentils up to 2 days in advance. Let cool; cover and store in the refrigerator.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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