Summer Lentil Salad

August 2026Robin Ralston
Summer Lentil Salad

This Summer Lentil Salad is a bright, protein-packed crowd-pleaser made with hearty Ralston Family Farms Green Lentils, crisp cucumber, tangy sun-dried tomatoes, and a zesty lemon herb vinaigrette. It’s everything you want in a warm-weather meal: satisfying enough for dinner, light enough for a backyard lunch, and easy enough for the whole family to enjoy.  Perfectly cooked green lentils hold their shape beautifully, making them ideal for tossing with fresh vegetables and a bold, herby dressing. Sun-dried tomatoes bring a savory-sweet depth, while fresh parsley, mint, and lemon wake everything up with summer brightness. This salad gets better as it sits, making it a dream make-ahead option for meal prep, potlucks, or 4th of July gatherings.  Naturally gluten-free, vegan, and full of plant-based protein and fiber, this recipe is the kind of dish that satisfies picky eaters and health-conscious guests alike. If you’re looking for summer lentil salad recipes, easy high-protein salads, plant-based summer meals, lentil salad with lemon vinaigrette, or make-ahead picnic salads, this Ralston Family Farms recipe is your July staple. 

Made with Green Lentils - 25lb Bucket

Ingredients

Lentils 

  • 1½ cups Ralston Family Farms Green Lentils, rinsed 
  • 4 cups vegetable broth or water 
  • 2 garlic cloves, smashed 
  • ½ tsp salt 

Salad 

  • 1 English cucumber, diced 
  • ½ cup sun-dried tomatoes (oil-packed), drained and roughly chopped 
  • ½ small red onion, finely diced 
  • ¼ cup fresh flat-leaf parsley, roughly chopped 
  • 2 tbsp fresh mint leaves, roughly chopped 
  • ¼ cup crumbled feta cheese (optional, omit for vegan) 

 Lemon Herb Vinaigrette 

  • ¼ cup extra virgin olive oil 
  • ½ cup fresh lemon juice (about 1 large lemon) 
  • 1 tbsp Dijon mustard 
  • 2 tbsp honey (or maple syrup for vegan) 
  • Salt to taste

Optional for Serving 

  • Extra lemon wedges, more fresh herbs, or a drizzle of olive oil 
  • Grilled pita or warm crusty bread 
  • Grilled chicken for non-vegetarian serving 

Preparation

  1. Rinse the Ralston Family Farms Green Lentils under cold water. Add to a medium saucepan with the broth or water, smashed garlic, and salt. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes, until lentils are tender but still hold their shape. Drain any excess liquid and discard the garlic. Spread lentils on a sheet pan or large plate to cool to room temperature (about 10 minutes). 

  1. While lentils cool, prepare your salad ingredients: dice the cucumber, chop the sun-dried tomatoes, dice the red onion, and roughly chop the parsley and mint. 

  1. Make the vinaigrette: whisk together all ingredients in a small bowl or shake in a lidded jar. Taste and adjust seasoning. 

  1. In a large serving bowl, combine the cooled lentils, cucumber, sun-dried tomatoes, red onion, parsley, and mint. Pour vinaigrette over the top and toss well to combine. 

  1. Add feta if using and serve at room temperature or prep ahead and served slightly. 

  1. Serve topped with extra herbs, a squeeze of lemon, and your preferred additions. Leftovers keep well in the fridge for up to 3 days. 

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