Tomato, Feta & Lentil Salad Recipe

This Tomato, Feta & Lentil Salad – from the Leon cookbook, Happy Soups – is the perfect midsummer salad. Lentils are fantastic for fuelling long days, and even longer nights.

10 Mins Easy Serves 1

Image: Leon Restaurants


  • 100g cooked lentils
  • 1/4 cucumber, diced
  • 1 tablespoon roughly chopped fresh dill
  • 2 tablespoons French vinaigrette
  • 3 semi-dried tomatoes, sliced
  • 30g baby plum tomatoes, halved
  • 30g feta, crumbled
  • A handful of rocket
  • 1 tablespoon toasted seeds
  • salt and freshly ground black pepper
French Vinaigrette
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 a clove of garlic, crushed
  • 2 teaspoons water
  • 3 tablespoons olive oil
  • 1 teaspoon maple syrup


  • Mix the lentils with the cucumber and dill in a bowl.
  • Season and dress with the vinaigrette, then top with the other ingredients.


You can turn this into the LEON Ruby Mackerel Salad by leaving out the tomatoes and feta. Instead, add 100g of flaked smoked mackerel and a tablespoon each of pomegranate seeds and blueberries.

About this recipe

Leon Restaurant Oxford

This Tomato, Feta & Lentil Salad recipe is courtesy of:


Leon Restaurants Oxford
44-46 Cornmarket St, Oxford OX1 3HA
01865 202 108 |

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