Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Greek Lentil & Olive Salad
An earthy salad of green lentils tossed with a lemony anchovy dressing, oil-cured olives, and fresh oregano.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
4 steps- 1
In a large bowl, whisk together the olive oil, lemon juice, anchovy paste, and pepper until smooth.
- 2
Stir in the cooked lentils, olives, oregano, and parsley until evenly coated.
- 3
Cover and let stand at room temperature for 1 hour to allow the flavors to develop.
- 4
Serve at room temperature. The salad can be refrigerated in an airtight container for up to 8 hours; let it stand at room temperature for 30 minutes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving165
Calories
5 g
Protein
12 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lentil salads dressed with olive oil, lemon, and herbs are everyday food across Greece, where pulses have fed families through fasting periods and lean months for centuries. This version leans on the brown or green lentils that hold their shape, plus brined olives and feta, turning a humble legume into a bright table dish rather than a heavy stew. It belongs to the broader Mediterranean habit of eating beans cool and acidic instead of hot and saucy.
Listahan note
This version dresses the lentils while they are still warm so they drink in the lemon and oil, then folds in olives and herbs once everything has cooled. It is built to sit in the fridge and taste better the next day.
Technique cues
- Salt the lentils only in the last few minutes of cooking, since salting from the start can keep the skins firm and chalky.
- Toss the dressing into the lentils while they are warm so they absorb the acid and oil instead of leaving it pooled at the bottom of the bowl.
- Hold the feta and fresh herbs until just before serving so the cheese stays in distinct pieces and the herbs keep their color.
Kitchen flow
- Parallel prep
- While the lentils simmer, whisk the dressing and chop the olives, herbs, and any vegetables so everything is ready to fold in the moment the lentils drain.
- Make-ahead
- Cook and dress the lentils up to two days ahead and keep refrigerated; stir in feta and fresh herbs only when you are about to serve.
- Leftover move
- Spoon leftovers into a pita with greens for lunch, or pile onto toasted bread rubbed with garlic as a quick crostini.
- Cleanup rhythm
- One pot for the lentils and one bowl for mixing; wipe the cutting board between olives and herbs and you are nearly done before the salad chills.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
brown or green lentils
salad base
Purpose: These varieties hold their shape after cooking instead of collapsing, which is what lets the dish read as a salad rather than a puree.
Handling: Rinse and pick over for stones, then simmer until tender but still distinct, about 20 to 25 minutes.
Adaptation: French green lentils (du Puy) work beautifully and hold even firmer; avoid red lentils, which turn to mush.
Kalamata olives
briny accent
Purpose: Their winey, salty bite carries the Greek character and seasons the whole bowl as you chew.
Handling: Pit and halve or roughly chop so the brine spreads through the salad rather than landing in one bite.
Adaptation: Any good brined black olive works, or use Castelvetrano for a milder, buttery note.
feta cheese
creamy salty contrast
Purpose: Crumbled feta adds tang and a soft texture that plays against the firm lentils.
Handling: Crumble by hand into rough chunks and fold in at the very end so it does not smear.
Adaptation: For a dairy-free version, skip it and add extra olives plus a handful of toasted nuts for richness.
lemon juice
acid backbone
Purpose: Bright acidity wakes up the earthy lentils and balances the oil and olives.
Handling: Squeeze fresh and whisk with the olive oil while the lentils are still warm.
Adaptation: Red wine vinegar gives a rounder, less floral acidity if you are out of lemons.
extra-virgin olive oil
dressing body
Purpose: A generous, fruity oil is the dressing here, not just a cooking fat, so its flavor matters.
Handling: Use it raw, whisked with the lemon, rather than heating it.
Adaptation: Any robust extra-virgin oil works; a milder oil will need a touch more salt and acid to compensate.
fresh parsley
herb lift
Purpose: Flat-leaf parsley adds green freshness that keeps the salad from tasting heavy.
Handling: Chop just before serving and fold in off the heat.
Adaptation: Fresh dill or mint, both common in Greek cooking, can stand in or join the parsley.
Technique notes
- Reserve a spoonful of the warm lentil cooking water and whisk it into the dressing; the starch helps the oil and lemon cling instead of separating.
- Taste for salt after the salad has cooled, since chilled food reads as less seasoned than warm food and lentils are easy to under-salt.
- Let the dressed salad rest at least 20 minutes before serving so the lentils and olives trade flavors and the edges soften.
Ingredient swaps
- Dairy-free option
- Leave out the feta and add toasted walnuts or a spoonful of capers for salty richness.
- Heartier main
- Fold in roasted cherry tomatoes and a handful of arugula to turn the side into a full lunch bowl.
- Lower-sodium direction
- Rinse the olives and feta briefly, cut the added salt, and lean on extra lemon and herbs for flavor.
Serve alongside
- warm pita bread
- grilled lamb skewers
- tzatziki with cucumber
- roasted red pepper dip
- chilled Assyrtiko white wine
- sparkling water with lemon
- mint iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep refrigerated in a sealed container for up to four days; the flavor deepens after the first day. Serve cold or at room temperature straight from the fridge, with no reheating needed. Add the feta and fresh herbs fresh each time rather than storing them mixed in.
Equipment
- medium saucepan
- fine-mesh strainer
- mixing bowl
- sharp paring knife for the olives
Make this household-aware
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Plan it in Listahan
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