Lentil Salad with Grilled Zucchini and Feta

This hearty Greek-inspired lentil salad celebrates the best of summer with smoky grilled zucchini, sweet cherry tomatoes, fresh herbs, tangy pickled onions, and briny feta. Green lentils provide a satisfying, protein-rich base while a simple red wine vinaigrette ties everything together. It's the kind of make-ahead salad that only gets better as the flavors mingle, making it perfect for picnics, cookouts, meal prep or serving with grilled meats and seafood.

Serves: 6–8

Ingredients

2 zucchini, halved lengthwise through the stem

6 tablespoons extra-virgin olive oil, divided

Kosher salt, to taste

Ground black pepper, to taste

1/2 teaspoon dried oregano

3 tablespoons red wine vinegar

1 pound green lentils, cooked according to package directions, drained, and chilled

2 pints cherry tomatoes, halved

1/4 cup fresh dill, roughly chopped

1/2 cup fresh parsley, roughly chopped

1/2 cup pickled red onions

4 ounces feta cheese, crumbled

Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat a grill or grill pan to medium-high heat. Brush the cut sides of the zucchini with 2 tablespoons of the olive oil and season with salt, pepper and oregano. Grill cut-side down for 4–5 minutes, then turn and cook for another 3–4 minutes, until tender with distinct grill marks. Transfer to a cutting board and let cool slightly before slicing into 2-inch pieces.

In a large serving bowl, whisk together the remaining 4 tablespoons olive oil and the red wine vinegar. Season with a pinch of salt and several grinds of black pepper.

Add the chilled lentils, grilled zucchini, cherry tomatoes, dill, parsley, and pickled red onions to the bowl. Toss gently until everything is evenly coated in the dressing.

Fold in half of the feta, reserving the rest for the top. Taste and adjust the seasoning with additional salt, pepper, or a splash of red wine vinegar if desired. Transfer to a serving platter or bowl and sprinkle with the remaining feta. Serve at room temperature or slightly chilled.

Cook's Notes:

• Choose the right lentils: French green (Puy) lentils or regular green lentils are ideal because they hold their shape after cooking. Avoid red lentils, which become too soft for salads.

• Cook lentils until just tender: They should be cooked through but still have a slight bite. Overcooked lentils can become mushy when tossed.

• Don't overcook the zucchini: Grill just until tender with distinct grill marks. Keeping a little texture adds contrast to the creamy feta and tender lentils.

• Dress while the lentils are cool: Chilled lentils absorb the vinaigrette beautifully without becoming soft, allowing the herbs and vegetables to stay vibrant.

• Make it ahead: The salad can be prepared up to a day in advance. Reserve the feta and fresh herbs until just before serving for the freshest flavor and appearance.

• Serving suggestions: Delicious served with grilled chicken souvlaki, lamb, salmon, shrimp, or tucked into warm pita with hummus and tzatziki for a satisfying vegetarian meal.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. If the salad seems dry after chilling, brighten it with an extra drizzle of olive oil and a splash of red wine vinegar before serving.