This healthy Lentil Salad is made with beluga lentils, roasted feta and tomatoes, crunchy cucumber, briny capers, fresh herbs, and a simple lemon dressing.
It’s the kind of dish that celebrates good ingredients — nourishing, full of flavour, and effortlessly elegant. Earthy Beluga lentils soak up every bit of the roasted tomato juices, while golden, creamy feta meld into the mix. Finished with crisp cucumber, fresh herbs, and a drizzle of olive oil, this warm lentil salad with roasted feta and tomatoes is just the kind of easy, satisfying meal we crave. Whether served warm or at room temperature, it’s a guaranteed crowd-pleaser — perfect for family dinners or relaxed gatherings with friends.
What You’ll Need for This Warm Lentil Salad
This Beluga lentil salad with feta and roasted tomatoes features a few humble ingredients that transform into something truly special. Here’s what to gather:
- Beluga lentils – Perfect for salads; they hold their shape beautifully.
- Vine tomatoes – Roasted for sweetness and depth. Cherry tomatoes work well, too.
- Feta cheese – Choose authentic Greek feta for best flavour.
- Cucumber – Adds a refreshing crunch. A small cucumber or half a large one works.
- Capers – A briny punch to balance the richness.
- Fresh herbs – Parsley, mint, and thyme add brightness.
- Lemon juice – Freshly squeezed only, please.
- Olive oil – Go for extra virgin, the good stuff.
- Salt + black pepper – Sea salt and freshly cracked black pepper for seasoning.
Pro tip: Use market-fresh herbs and good quality feta to elevate this dish from good to incredible.
Why Fresh Ingredients Make All the Difference in a Great Lentil Salad
I always say: the secret to the best lentil salad lies in the freshness of your ingredients. Wherever you are, choosing quality produce makes all the difference. I love shopping at my local farmers’ market — you can see exactly where everything comes from, and most of it was harvested just the day before. You can truly taste that freshness in every bite of this salad. The only exception? I go for authentic Greek feta, because nothing else compares.
How to Make Roasted Feta and Lentil Salad: Step-by-Step
Making this delicious and healthy lentil salad is as easy as can be. With just a few simple steps, you’ll have a gorgeous dish ready for serving.
Step 1: Cook the Lentils
Simmer your Beluga lentils in plenty of water until just tender. Drain and set aside in a large bowl.
Step 2: Roast the Veg and Feta
While the lentils cook, add tomatoes, capers, and thyme to a baking dish. Crumble feta on top, drizzle with olive oil, season with pepper, and roast until golden and bubbling.
Step 3: Assemble the Salad
Mix lemon juice, chopped parsley, and mint into the warm lentils. Add salt and pepper to taste. Layer on the roasted tomatoes and feta, toss in diced cucumber, and finish with a little more lemon juice and olive oil.
Exact quantities and timings can be found in the printable recipe card below.
Roasted feta and tomato lentil salad – serve it warm or at room temperature
Fresh herbs and lemon are key to brightening up this simple lentil salad recipe. Even served warm, it tastes great on a summer day. But of course, it is summer after all, so I like to top it with cool summer cucumber. Completely optional, so feel free to skip the cucumber if you like… OR… what I also love is to add a little sweet red onion to the mix. Serve with some rustic bread for a light lunch or with as a side with something fresh off the grill.
5 Reasons You’ll Love This Roasted Feta Lentil Salad
- Simple Ingredients, Big Flavour – Just a few pantry staples turn into something unexpectedly delicious.
- Nutrient-Rich – Beluga lentils are packed with plant-based protein and fibre.
- Meal Prep Friendly – Keeps well and tastes great cold the next day.
- Great for Guests – Looks beautiful and feels a bit special, with minimal effort.
- One-Pan Wonder – Roasting the feta and tomatoes together keeps it low-fuss and full of flavour.
If you love this, you’ll also enjoy these recipes:
- My lentil salad with apple and carrot is crisp, vibrant, and perfectly balanced — a year-round favourite.
- A bright, fresh lentil salad with pear and blue cheese hits all the right notes: sweet, savoury, creamy, and bold.
- This Mediterranean-style lentil salad with sun-dried tomatoes and lemon is bursting with bright flavours and irresistible freshness..
Lentil Salad with Feta and Tomatoes
A warm lentil salad with roasted feta, sweet tomatoes, fresh herbs, and crunchy cucumber—easy, healthy, and packed with flavour. Enjoy warm or at room temperature.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 1 cup beluga lentils (200 g)
- 4 vine-ripened tomatoes, cut in sixths (quartered if small) (about 450 g)
- 100 g feta cheese, crumbled
- 1 teaspoon capers (in brine), drained
- 1/2 teaspoon fresh thyme leaves
- a generous drizzle of extra-virgin olive oil, about 3 tablespoons
- juice of 1 1/2 medium lemons, divided
- 1 small bunch flat-leaf parsley, chopped
- 3 tablespoons freshly chopped mint leaves
- 1 mini cucumber or 1 /2 English cucumber, seeded, diced
- drizzle olive oil, to serve
- sea salt and freshly ground pepper, to taste
Method
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Place lentils in a large saucepan, cover with plenty of water and bring to the boil (generally, lentils should be cooked at a 1:3 ratio; lentils to water). Simmer over medium heat for 30 minutes. Drain excess water and transfer to a bowl to cool slightly.
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When the lentils are halfway though cooking, broil the tomatoes and feta.
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Place the tomatoes in an ovenproof baking dish along with the capers and thyme. Scatter with the crumbled the feta and drizzle with olive oil. Season with freshly ground pepper and transfer the dish to the middle rack of the oven and broil on low heat.
NOTE: I have an electric oven with the setting “GRILL” and heat level 1-3. I use heat level 1 for this recipe. If your oven doesn’t have this option then place on the bottom third of the oven.
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Broil until the tomatoes and feta begin to soften and brown slightly; about 15 to 20 minutes depending on your oven’s broiler and how close it is to the heat.
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Now prepare the rest of the salad. Add the juice of 1 lemon, along with the chopped parsley and mint to the bowl with the lentils, season with salt and pepper and toss to combine.
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Transfer the lentil-herb mixture to a serving plate, top with the roasted tomatoes, feta, and contents of the casserole dish. Sprinkle the diced cucumbers over the salad and drizzle the juice from the remaining 1/2 a lemon over top along with a small drizzle of olive oil. Adjust seasoning as desired. Serve and enjoy!
Notes
- The fresh mint is key to this lentil salad recipe, so I recommend it not be skipped.
- I choose mini cucumbers to add some summer freshness to this recipe, this can also be replaced with slices of sweet red onion and some more fresh herbs or other greens.
- A medium lemon has between 2-3 tablespoons of juice, so if you use a large lemon you will need less lemon juice. However, feel free to adjust the amount of lemon juice to fit your personal taste.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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