Name: Lentil Salad with Cucumber, Radish, Feta, and Mint
Prep time: 15 min
Ingredients: 1 14-oz. can lentils, rinsed and drained; 2 cups baby arugula; 1 English cucumber, thinly sliced; 3 radishes, thinly sliced; 1/2 cup parsley, chopped; 2 Tbs fresh mint, chopped; 1/4 cup pumpkin seeds; 2 Tbs apple cider vinegar; 1 Tbs freshly squeezed lemon juice; 1 Tbs balsamic vinegar; 1 Tbs extra-virgin olive oil; 2 oz. feta cheese, crumbled; Sea salt and black pepper, to taste

If you’re anything like me, you know that not all salads are created equal. Some are sad, soggy afterthoughts sitting on the side of your plate. But this Lentil Salad with Cucumber, Radish, Feta, and Mint? Oh, it’s the star of the show — a fresh, hearty, flavor-packed bowl of goodness that you’ll actually crave.

Whether you’re trying to eat more plant-based meals, jazz up your lunch routine, or just want something quick and satisfying that doesn’t taste like cardboard, this salad is about to be your new favorite.

Why You’ll Love This Lentil Salad

First off, let’s talk about lentils. Canned lentils are a weeknight hero — all the plant protein, none of the fuss. No simmering for an hour or babysitting a pot. Just open, rinse, and you’re good to go.

Then we bring in the crunch. Peppery baby arugula, crisp cucumber, and a few thinly sliced radishes keep every bite interesting. Fresh parsley and mint make it taste super bright and springy, while pumpkin seeds add just the right amount of nutty crunch. And of course, crumbled feta brings a creamy, salty bite that ties it all together.

The simple homemade dressing — a mix of apple cider vinegar, lemon juice, balsamic vinegar, and olive oil — is tangy, zippy, and just enough to make all those flavors pop without drowning your salad.

Basically, you’re getting protein, greens, texture, and a punch of flavor — all in under 15 minutes.

How To Make Your Lentil Salad

Ready to make this tasty bowl of goodness? Here’s what you’ll need:

Ingredients You'll Need:

1 (14-ounce) can lentils, rinsed and drained — easy and fuss-free.
2 cups baby arugula — for that peppery green bite.
1 English cucumber, thinly sliced — so fresh and crisp.
3 radishes, thinly sliced — adds crunch and a hint of spice.
1/2 cup fresh parsley, chopped — brightens up every bite.
2 tablespoons fresh mint, chopped — so refreshing.
1/4 cup pumpkin seeds — crunchy and satisfying.
2 tablespoons apple cider vinegar — adds a tangy zing.
1 tablespoon freshly squeezed lemon juice — brightens everything up.
1 tablespoon balsamic vinegar — for a little sweet depth.
1 tablespoon extra-virgin olive oil — classic.
2 ounces feta cheese, crumbled — creamy and salty perfection.
Sea salt and black pepper, to taste — because seasoning is everything.

How To Make Your Strawberry Feta Salad

Step 1: Combine the good stuff: In a large serving bowl, toss together the lentils, arugula, cucumber, radishes, parsley, mint, and pumpkin seeds. Seriously, look at those colors!

Step 2: Season it right: Give it a good toss and season with sea salt and freshly ground black pepper. Taste as you go — you’re the boss here.

Step 3: Make the magic dressing: In a small jar or bowl, whisk together the apple cider vinegar, lemon juice, balsamic vinegar, and olive oil. So simple but so delicious. Pour it all over the salad and toss again so every bite gets that tasty dressing.

Step 4: Top it off: Crumble the feta cheese all over the top. If you’re feeling extra fancy, garnish with a few extra mint leaves. Grab a fork and enjoy immediately. Or pop it in the fridge for a quick lunch later — it holds up surprisingly well for a day.

Tips & Tricks For The Best Lentil Salad

Want to make this salad even better? Here are a few little tweaks you can try:

Add extra veggies: Throw in halved cherry tomatoes, thinly sliced bell peppers, or shredded carrots for more crunch and color.
Make it a meal: Add grilled chicken, shrimp, or even a scoop of quinoa if you’re super hungry.
Swap the seeds: No pumpkin seeds? Try toasted sunflower seeds or chopped almonds instead.
Play with the herbs: Not a mint fan? Fresh dill or basil would be delicious, too.
Use fresh lentils: If you have time and prefer cooking lentils from scratch, go for it! Just make sure they’re fully cooked and cooled.

If you’re looking for a new salad to add to your repertoire, I highly recommend giving this Lentil Salad with Cucumber, Radish, Feta, and Mint a try. It’s fast, fresh, and totally satisfying — perfect for busy days when you still want to eat something that tastes good.

So next time you’re staring at your fridge wondering what to make, remember this easy, flavor-packed salad. Keep a can of lentils in your pantry and you’re halfway there.

If you make it, don’t forget to snap a photo and share it with me — I’d love to see your creations and hear how you made it your own!