Lemon Pesto Lentil Salad Recipe
If you’re on the hunt for a dish that is both zesty and deeply satisfying, this Lemon Pesto Lentil Salad might just become your new staple. It’s a celebration of Mediterranean flavors—peppery lentils, sweet tomatoes, cool cucumbers, and a tangy, aromatic dressing that’s brightened up with basil pesto and fresh lemon juice. Whether you’re looking for a fresh, healthy lunch or a colorful addition to any potluck, this salad delivers bold texture, gorgeous color, and utterly craveable taste in every bite.
Ingredients You’ll Need
This Lemon Pesto Lentil Salad is proof that you don’t need a million ingredients for amazing flavor. Each component brings something special, from protein-packed lentils to vibrant veggies and that all-important, zingy pesto dressing.
- Lentils (2 cups, cooked and cooled): Hearty, filling, and the perfect base for soaking up every bit of the lemony dressing.
- Cherry tomatoes (1 cup, halved): They add juicy bursts of sweetness and a pop of color.
- Cucumber (1 cup, diced): For crunch and refreshing contrast in every bite.
- Red onion (1/4 cup, finely diced): Lends a gentle sharpness and gorgeous purple hue.
- Kalamata olives (1/4 cup, sliced): Brings a briny, savory kick that balances the salad beautifully.
- Feta cheese (1/4 cup, crumbled – optional): Creamy and salty, it makes everything just a little richer.
- Basil pesto (1/4 cup, prepared): Packed with herby boldness; a little goes a long way.
- Fresh lemon juice (2 tablespoons): The secret to the salad’s lively flavor—don’t skip it!
- Olive oil (1 tablespoon): Helps bring the dressing together and adds luscious mouthfeel.
- Black pepper (1/4 teaspoon): Just enough to tie all the flavors together and add warmth.
- Fresh parsley or basil (2 tablespoons, chopped): For that final herbal flourish and extra color.
How to Make Lemon Pesto Lentil Salad
Step 1: Prepare the Veggies and Lentils
Grab a large mixing bowl and add your cooked, cooled lentils, along with the juicy cherry tomatoes, crisp cucumber, finely diced red onion, salty olives, and crumbled feta (if you’re using it). This rainbow of ingredients sets the stage for a truly vibrant Lemon Pesto Lentil Salad. Make sure your lentils are cooled to maintain the best salad texture.
Step 2: Mix Up the Dressing
In a small bowl or a jar with a tight fitting lid, combine the basil pesto, fresh lemon juice, olive oil, and black pepper. Whisk or shake until everything melds into a creamy, fragrant dressing. This is where the zippy, herby magic happens and what pulls the whole Lemon Pesto Lentil Salad together.
Step 3: Bring It All Together
Pour your homemade pesto dressing over the lentil mixture. Gently toss everything together until each lentil and veggie is glossy and well coated. Be sure not to over-mix—just a few turns of the spoon to keep the salad looking fresh and appealing. Add the chopped herbs last for that perfect hit of color and aroma.
Step 4: Chill or Serve
You can serve Lemon Pesto Lentil Salad straight away at room temperature, or cover it and chill for an hour if you prefer it cold. The bonus of letting it sit: the flavors mingle and intensify, making each forkful even more irresistible.
How to Serve Lemon Pesto Lentil Salad
Garnishes
For an eye-catching finish, sprinkle extra chopped parsley or basil on top. A drizzle of olive oil or an extra crumble of feta amps up the flavor and gives the salad a luscious look. Lemon zest is also gorgeous here—just a dusting right before serving brightens everything up.
Side Dishes
Lemon Pesto Lentil Salad effortlessly pairs with warm pita bread, grilled chicken, or roasted vegetables. It’s also fantastic alongside herby rice or a platter of fresh fruit, making it a flexible option no matter what’s on your menu.
Creative Ways to Present
Spoon the salad onto a bed of baby arugula or spinach for extra greens, or pile it into lettuce leaves for an elegant appetizer. Layer it in jars for picnics, or stuff pita pockets for a vibrant on-the-go lunch. However you style it, Lemon Pesto Lentil Salad always steals the show!
Make Ahead and Storage
Storing Leftovers
Lemon Pesto Lentil Salad holds up beautifully in the fridge for up to 3 days. Store it in an airtight container, and you’ll find the flavors get even richer as everything sits together. It’s perfect for meal-prepping workday lunches or for having something bright and delicious on hand anytime.
Freezing
Technically, you can freeze lentils, but for this salad, I don’t recommend it. The veggies can get watery and lose their fresh crunch, and the feta becomes crumbly. If you have to freeze, do so before adding the veggies and cheese, then stir those in fresh after thawing.
Reheating
Lemon Pesto Lentil Salad is intended to be enjoyed chilled or at room temperature. If you’d like it warmed, just allow it to come to room temperature naturally—avoid the microwave, as it can cook the veggies and alter the flavor and texture.
FAQs
Can I use a different type Salad
Absolutely. Green or brown lentils hold their shape beautifully, which is what you want for salads, but French lentils (de Puy) are also an excellent choice for their slightly firmer texture. Avoid red lentils—they tend to get mushy and won’t give you the same bite.
Is this salad vegan?
It can easily be made vegan by omitting the feta cheese or replacing it with a plant-based alternative. Every other ingredient in Lemon Pesto Lentil Salad is naturally vegan-friendly.
Can I make this salad ahead of time?
Yes! In fact, the flavors deepen and become even more delicious as the Lemon Pesto Lentil Salad chills. It’s one of those wonderful dishes you can prep the night before for stress-free entertaining or grab-and-go lunches.
What can I use instead of basil pesto?
If you’re out of basil pesto, try a sun-dried tomato or arugula pesto for a unique twist. Homemade or store-bought both work well—just make sure it’s a flavor you love, as it’s the backbone of the dressing.
Can I add more protein?
Definitely! Toss in some grilled chicken, canned tuna, chickpeas, or hard-boiled eggs to make your Lemon Pesto Lentil Salad even heartier. Experiment and make it your own—this salad really plays well with others.
Final Thoughts
It’s amazing how something so easy can be so memorable—Lemon Pesto Lentil Salad is proof. If you crave a big, bright bowl of flavor that’s as good for your body as it is for your tastebuds, this salad is about to become your go-to lunch or shareable side. Give it a try, and there’s a good chance you’ll be making it again and again!
Print
Lemon Pesto Lentil Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and nutritious Lemon Pesto Lentil Salad that combines cooked lentils with cherry tomatoes, cucumber, red onion, kalamata olives, and a flavorful basil pesto dressing, finished with a hint of lemon juice. This Mediterranean-inspired salad is perfect for a light and satisfying meal.
Ingredients
Lentil Salad:
- 2 cups cooked green or brown lentils, cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese (optional)
Basil Pesto Dressing:
- 1/4 cup prepared basil pesto
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley or basil
Instructions
- In a large mixing bowl, combine the lentils, cherry tomatoes, cucumber, red onion, olives, and feta (if using).
- In a small bowl or jar, whisk together the pesto, lemon juice, olive oil, and black pepper until smooth.
- Pour the dressing over the lentil mixture and toss gently to coat.
- Garnish with fresh parsley or basil and serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta or use a dairy-free alternative.
- This salad can be made ahead and refrigerated for up to 3 days—the flavors improve as it sits.
- Add arugula or spinach for extra greens, or grilled chicken for more protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 10 mg
