Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian

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Lentil Watermelon Summer Salad

Prep Time 10 minutes
Cook Time 5 minutes


  • 6 cups watermelon, cut in 1 inch cubes
  • 1 1/2 cups lentils, black, puy or beluga; cooked
  • 1/4 cup feta cheese, crumbled
  • 10 mint, fresh; finely sliced leaves
  • 1/4 cup olive oil, extra virgin
  • 2 tbsp white wine vinegar, or champagne vinegar
  • salt and pepper


  • In a large salad bowl, combine the watermelon, lentils, half of the feta and half of the mint.
  • In a small container, whisk together the olive oil and vinegar. Season with salt and pepper to taste.
  • Pour olive oil mixture over the watermelon mixture. Toss gently to combine. Top with remaining feta and mint before serving.