You will be making this Green Lentil Salad recipe over and over again! Tender green lentils and veggies are tossed in a lemon garlic dressing. It is packed with textures and flavor – perfect for any season, rain or shine!
It is vegan , naturally gluten-free and works well for meal prep, as a side salad or main.
- Lentil Salad Ingredients
- How to cook green lentils in Instant Pot
- Cooked lentils stovetop method
- How to make Lentil Salad
- Serving Suggestion
- Storage
- FAQs
- Other Vegetarian Salad Recipes
In this lentil salad, tender green lentils, tomatoes, cucumbers, peppers herbs and grapes (yes, grapes!) are tossed in a fresh lemon, garlic and mustard vinaigrette.
It is full of flavour yet remains light and the ingredients are wholesome and nutritious.
Serve it warm or chilled depending on the season.
I usually have this lentil salad, Chickpea salad with Avocado Dressing and White Bean Panzanella on rotation in the summer months.
For fresh salads with more carbohydrate, I tend to go for Instant Pot Greek Potato Salad.
Lentil Salad Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Green lentils or French lentils cooked in a pan or instant pot. Alternatively, use tinned green lentils.
Use leftover uncooked lentils in this Vegetarian Instant Pot Bean Soup or Lentil Soup
Cherry tomatoes or salad tomatoes (you may add yellow tomatoes for colours)
Bell pepper – I have used a red pepper as it has sweetness compared to green. You can also use yellow or orange bell peppers.
Red onion – either chopped or slices of red onion work great
Cucumber – I have used English cucumber. I did not peel or de-seed.
Grapes – I have used white grapes which lend a sweetness to the salad. You can also use red grapes. Leave out if you do not
Fresh herbs – Parsley, fresh basil, fresh mint all work wonders. You can also just use one of the three if you cannot get hold of them all
Dressing:
Lemon Juice and lemon zest
Extra virgin olive oil
Salt and black pepper to taste
Maple syrup – the maple syrup adds a hum of sweetness but if you want to reduce the carb content, omit completely.
Mustard – use either whole grain or dijon mustard
Garlic – either grated or minced garlic cloves
Optional extras:
Feta Cheese – feta or salad cheese adds a saltiness to the salad which is so nice!
Kalamata olives
Vegetable broth – cook the lentils in a veggie broth for extra flavour. Another option is to add bay leaf to the water.
P epperoncini peppers to add heat
For variation of the dressing, you may want to try this Wagamama Katsu Salad Dressing which has an Asian twist.
How to cook green lentils in Instant Pot
Wash the French lentils/green lentils under clean running water.
Tip the lentils into the inner pot of the Instant Pot
Add water so that it covers the lentils 1 inch above
Close the lid and select High Pressure for 1 minute.
Quick release the steam then drain the lentils.
Note that you may need to adjust this time based on the quality and brand of lentils you use.
Cooked lentils stovetop method
Bring water to a boil in a saucepan. Add washed lentils and cook according to packet instructions or simmer until lentils are just tender. You can check by squashing a lentil between your thumb and finger.
If you cook the lentils too soft, they will become mushy when tossed.
Drain the green lentils and leave aside.
How to make Lentil Salad
While the lentils are cooking…
- Whisk together the ingredients for the lemon dressing and leave aside.
- Chop up the vegetables and herbs used in the salad.
In a large bowl, toss the drained lentils and the salad veggies with the dressing to coat evenly
Serve immediately once the salad is dressed.
Serving Suggestion
Lentil salad can be a delicious and nutritious dish on its own, but if you’re looking to serve it as part of a larger meal or want some complementary flavours and textures, here are a few ideas:
Bread or Pita : Serve the lentil salad with warm, crusty bread, pita bread or focaccia. This adds a nice texture and makes it more filling. I love this Red Grape and Rosemary Focaccia .
Soups : If serving in the autumn or winter months, soups are a wonderful pairing for lentil salad. I love this Butternut Squash and Cannellini Bean Soup or this African Peanut Soup .
Vegetables : Roasted vegetables like carrots, air fryer baked sweet potato , zucchini, air fryer cauliflower or aubergines make a great accompaniment to lentil salad.
Leafy Greens : Add some freshness to your plate by serving the lentil salad on a bed of mixed greens or arugula (rocket). The combination of the hearty lentils and the crisp greens works really well.
Storage
Store leftover lentil salad in the fridge in an airtight container. It will keep well for 1 day after which it was loose its freshness.
If storing for later – do not add the dressing but keep them separate. This prevents the veggies from becoming soggy. The salad can stay fresh for 3 days if stored this way.
I do not recommend freezing lentil salad.
French lentils are a variety of green lentils. In france they are known as Puy lentils. What sets them apart from standard green lentils is their slightly darker hue and smaller size — they’re about one third the size of standard green lentils.
Use in making burgers, dal, stews, lentil meatballs, muffins, breads or loafs, hummus, or use as a stuffing.
Other Vegetarian Salad Recipes
Instant Pot Orzo Salad
Indian Chickpea Salad
Mango, Avocado and Black Bean Salad
Best Pesto Potato Salad
Watermelon Mint Mojito Salad
Peanut Noodle Salad
Israeli Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Lentil Salad
Equipment
- 1 Instant pot or Pressure cooker or Pan
- 1 Chopping board
- 1 Knife
Ingredients
- 2 cups lentils green
- ½ cup cherry tomatoes halves or quartered
- ½ cup cucumber diced
- ½ cup grapes chopped in half
- ¼ cup red onion chopped or sliced
- ¼ cup fresh herbs mint, parsley, basil
- ¼ cup bell pepper diced
Lentil Salad Dressing
- ¼ cup extra virgin olive oil
- ⅛ cup lemon juice and zest of the lemon
- ⅛ cup maple syrup
- 1 tablespoon mustard whole grain or dijon mustard
- 1 clove garlic minced or grated
- salt and pepper to taste
Instructions
- Wash 2 cups lentils thoroughly in clean water.
Cook Lentils on the stovetop
- Boil water in a sauce pan. Add the washed green lentils and simmer until the lentils are just tender.
Cook lentils in the Instant Pot
- Add lentils to the inner pot of the Instant Pot.
- Close the lid and select High Pressure for 1 minute
- Perform a Quick Pressure Release
- Drain the lentils
Assemble Lentil Salad
- In a large bowl, add the cooked lentils and prepared vegetables such as 1/2 cup cherry tomatoes , 1/2 cup cucumber , 1/2 cup grapes , 1/4 cup fresh herbs 1/4 cup bell pepper and 1/4 cup red onion
- To make dressing, in a small bowl or jar mix 1/4 cup extra virgin olive oil , 1/8 cup lemon juice , 1/8 cup maple syrup , 1 tablespoon mustard , 1 clove garlic , and salt and pepper
- Pour over the salad dressing and toss to coat evenly.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Lentil Salad
Equipment
- 1 Instant pot or Pressure cooker or Pan
- 1 Chopping board
- 1 Knife
Ingredients
- 2 cups lentils green
- ½ cup cherry tomatoes halves or quartered
- ½ cup cucumber diced
- ½ cup grapes chopped in half
- ¼ cup red onion chopped or sliced
- ¼ cup fresh herbs mint, parsley, basil
- ¼ cup bell pepper diced
Lentil Salad Dressing
- ¼ cup extra virgin olive oil
- ⅛ cup lemon juice and zest of the lemon
- ⅛ cup maple syrup
- 1 tablespoon mustard whole grain or dijon mustard
- 1 clove garlic minced or grated
- salt and pepper to taste
Instructions
- Wash 2 cups lentils thoroughly in clean water.
Cook Lentils on the stovetop
- Boil water in a sauce pan. Add the washed green lentils and simmer until the lentils are just tender.
Cook lentils in the Instant Pot
- Add lentils to the inner pot of the Instant Pot.
- Close the lid and select High Pressure for 1 minute
- Perform a Quick Pressure Release
- Drain the lentils
Assemble Lentil Salad
- In a large bowl, add the cooked lentils and prepared vegetables such as 1/2 cup cherry tomatoes , 1/2 cup cucumber , 1/2 cup grapes , 1/4 cup fresh herbs 1/4 cup bell pepper and 1/4 cup red onion
- To make dressing, in a small bowl or jar mix 1/4 cup extra virgin olive oil , 1/8 cup lemon juice , 1/8 cup maple syrup , 1 tablespoon mustard , 1 clove garlic , and salt and pepper
- Pour over the salad dressing and toss to coat evenly.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Shirazi Salad or Salad-e Shirazi is a tangy Persian salad made with chopped cucumber, tomato and red onion. It is simply dressed with lemon juice, olive oil and dried mint.
This simple salad is naturally vegan and gluten-free and is the perfect side dish for so many meals.
- About
- Salad Shirazi Ingredients
- Method
- Pro Tips
- Serving Suggestions
- Storage
- Other Salad Recipes
About
Shirazi salad, also known as Persian cucumber and tomato salad, is a refreshing and vibrant salad that originates from the city of Shiraz in Southwestern Iran. It is a popular side dish in Persian cuisine and is often served alongside a main dish or as part of a mezze spread.
The salad is simple in its ingredients but is bursting with flavour.
The main ingredients of Shirazi salad are crisp persian cucumbers, juicy tomatoes, crunchy onions, and dried herbs. The cucumbers are typically diced or chopped into small pieces, and the tomatoes are also chopped. The onions are finely diced to add a mild pungency to the salad.
To bring all the flavours together, the salad is typically dressed with a combination of lemon juice, extra-virgin olive oil, salt, and sometimes a touch of black pepper. The dressing helps to enhance the natural flavours of the vegetables and herbs while adding a tangy and zesty note.
Shirazi salad is light, crisp, and refreshing, making it a perfect accompaniment to a variety of Middle Eastern and Mediterranean dishes.
Sour grape juice (unripe grape juice), or ab ghooreh is a key ingredient for traditional shirazi salad. It adds citrus flavour instead of lemon juice.
This Persian cucumber salad bores similarities to Indian Kachumber Salad , Pico de Gallo ( Mango Pico de Gallo ) and Israeli Salad .
Salad Shirazi Ingredients
Cucumbers – preferably Persian cucumbers or English cucumbers as they have thin skin that does not require peeling and also fewer seeds. I have used a large english cucumber in my recipe
Tomatoes – Ripe tomatoes are best. Roma tomatoes or baby plum tomatoes work.
Red Onion – Red onion works much better than white onion as it is sweeter and mellower. Use leftovers to make Indian Onion Chutney
Dried mint – Dried rather than fresh is used to flavour the traditional persian salad. Dried mint is easily available in your nearest supermarket, however you can make dry mint at home very easily. Add lubiya link
Salad Dressing:
Lemon Juice – you need the juice of a lemon. Another option is fresh lime juice or use bottled.
Olive Oil – use good quality extra virgin olive oil.
Salt and black pepper to taste
Garnish:
Fresh herbs such as fresh mint and/or fresh parsley finely chopped
Method
Start by preparing the vegetables. Wash the cucumber and tomatoes under cold water. Pat them dry with a clean towel.
Cut the cucumbers in half lengthwise, then small dice. Place in a large bowl where the remaining salad will be assembled.
Cut the tomatoes into small cubes. Remove the seeds and excess juice if preferred.
Finely chop the red onion. If you find the flavour of raw onions too strong, you can soak the chopped onion in cold water for a few minutes, then drain it before adding it to the salad. This will help mellow the flavour.
Squeeze the juice of lemon in a bowl, add olive oil, salt and ground black pepper.
Sprinkle mint and drizzle the olive oil dressing over the salad.
Gently toss all the ingredients together until well combined and evenly coated with the lemon juice, olive oil, and seasonings.
Taste and adjust the seasoning if necessary. You can add more lemon juice, salt, or herbs according to your preference.
To garnish chop the fresh mint leaves and parsley finely. You can remove the stems if desired, as the leaves provide the most flavour.
Serve the Shirazi salad as a refreshing side dish with grilled meats, kebabs, rice dishes, or as part of a mezze spread.
Pro Tips
For delicious salad, ensure to chop the fresh veggies as finely as possible. The texture and flavour improves.
Allow the salad to rest for a couple of hours to allow the flavours to meld. Note that this way, water may be released.
If preparing for later, keep the chopped vegetables aside undressed. When ready to serve, pour over the olive oil dressing, salt and pepper. Salt draws out moisture so add just before serving.
Serving Suggestions
Shirazi Salads are so versatile and taste great with a number of different dishes.
It can be eaten alongside falafel , grilled vegetables, meat or fish with Yogurt Garlic Sauce .
For a light meal, eat with these Instant Pot Stuffed Peppers .
I recently spooned some leftover salad in an Onion Bhaji wrap along with some Indian Mint Sauce .
Spoon it on top of poppadoms to make Masala Papad .
Storage
If you have any leftover Shirazi salad or if you want to make it ahead of time, here’s how you can store it:
- Transfer the Shirazi salad to an airtight container. Glass or plastic containers with tight-fitting lids work well for storing salads.
- Place the container in the refrigerator. Shirazi salad can be stored in the refrigerator for up to 2-3 days.
- When ready to serve again, give the salad a gentle toss to redistribute the dressing and flavour.
Note: The salad may release some water as it sits, so you can either drain or mix it back into the salad. I personally always mix back in as the moisture contains flavour.
It’s worth mentioning that fresh salads are best enjoyed when they are freshly made, as the vegetables tend to lose their crispness and freshness over time.
Therefore, it is recommended to consume Shirazi salad within a day for optimal taste and texture.
Other Salad Recipes
Lentil Salad
Indian Chickpea Salad
White Bean Panzanella
Indian Onion Salad
Watermelon Mojito Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Shirazi Salad
Equipment
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1 large cucumber I used english
- 5 medium tomatoes ripe but firm
- 1 medium red onion
- 1 tablespoon dried mint
- 1 large lemon
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 tablespoon mint fresh (optional)
Instructions
- Wash the cucumbers, tomatoes throughly under running water. Pat them dry with a clean towel.
- Peel the 1 large cucumber if the skin is quite thick. You can leave some strips of the skin for added texture and color. (I did not peel as I used english cucumber)
- Cut the cucumbers in half lengthwise, then remove the seeds using a spoon.
- Then dice them into very small pieces.
- Cut the 5 medium tomatoes into small cubes or slices. Remove the seeds and excess juice if preferred, as it can make the salad watery.
- Finely chop the 1 medium red onion
- In a bowl, combine the diced cucumbers, tomatoes, chopped red onion.
- Squeeze the juice of 1 large lemon in a bowl, add 2 tablespoon olive oil , 1 teaspoon salt and 1 teaspoon black pepper .
- Sprinkle 1 tablespoon dried mint and drizzle the olive oil dressing over the salad.
- Gently toss all the ingredients together until well combined and evenly coated with the lemon juice, olive oil, and seasonings.
- Taste and adjust the seasoning if necessary. You can add more lemon juice, salt, or herbs according to your preference.
- Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld together.
- Garnish it with fresh 1 tablespoon mint or parsley.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
