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Easy Lentil Tomato Feta Salad

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I do love to cook, but not every day! I like meal assembly, essentially throwing components together to make a quick meal several nights a week. Adding in fresh components to store-bought ready-made food allows me more time to spend time with family, relax, exercise or garden! For this dish, in winter, I use fresh greens and herbs like parsley from my garden. In summer I add whichever tomatoes we are harvesting. This meal is great to bring to a dinner party because it’s so fast and easy to make. This also a gluten free meal.


  • 1 pound of vacuum packed cooked lentils (packaged as Melissa’s Produce as most grocery stores or sold at Trader Joes in the refrigerated section)
  • 1/3 cup of Bruschetta, I recommend buying it from the refrigerated section, but glass jar bruschetta will work too
  • 1/2 cup Cherry Tomatoes (halved)
  • 2-4 Tbsp of Feta
  • 5 Tbsp Fresh Parsley
  • Optional greens (celery, romaine, kale, swiss chard)


  1. Empty lentils into large bowl and break apart using a couple of spoons
  2. Wash and halve cherry tomatoes, add to bowl
  3. Mix in Feta and bruschetta
  4. Wash and chop parsley -or use kitchen scissors to cut into bowl
  5. Serve as is or over chopped celery and romaine or over cooked kale or swiss chard

Makes 6 Servings

Cal: 384, Fat: 11.5g, Protein: 21g, Carbohydrate: 49g, Sodium: 144mg, Potassium: 908mg

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