• Tin of lentils, drained
  • 5 cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1 small red onion, sliced
  • 100g feta or a spoonful of cottage cheese
  • Fresh mint leaves

Dressing ingredients

  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more
Total votes: 149

I make this salad quite often at work as it is ready in an instant, full of flavour and vitality. Great for a lunch time boost which helps prevent those afternoon cravings for 'the not so good for you' snacks.


  • Add the drained lentils to a bowl. Mix in the chopped vegetables and top with crumbled feta (or cottage cheese) and mint leaves.  
  • For the dressing, mix the balsamic with the olive oil and season with salt and pepper. Pour the dressing over the salad and toss gently.
  • This salad keeps well in advance if you use feta. But if you use cottage cheese, just add it before you eat the salad. 


Tips from the author

Like this salad? Join me and enjoy #saladsatwork! I'd love some feedback on what salads you make at work.


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