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Home » Recipes » Salad

5-Minute Lentil Tomato Salad (Easy!)

Nov 23, 2015 by Kaitlin · 6 Comments

Jump to Recipe

This speedy Lentil Tomato Salad recipe comes together in just 5 easy minutes! It's filled with vibrant flavor and hearty plant-based protein. Great for quick lunches, snacks, meal prep, and road trips! (Vegan, gluten-free, oil-free.)

Lentil tomato salad in a white bowl with fresh chives and vinegar dressing

This silly-simple recipe takes just 5 minutes & 5 ingredients. That's it!

I've been making it for years and always thought it was too simple for the site. But quick and easy is what it's all about here, and after devouring another batch I knew I had to share.

This salad started as something I quickly threw together for a road trip. We wanted some healthy plant-based goodness to keep us energized for driving. It worked fantastically!

I've made so many variations since then. The flexibility is pure gold because you can keep it simple or expand it as you wish. (See some ideas below for customizing!)

Brown lentils, cherry tomatoes, fresh chives, salt, and vinegar ingredients laid out on a metal tray

Ingredients for Lentil Tomato Salad

For this recipe, you'll toss together in a medium mixing bowl:

  • Lentils: You'll need one 15-ounce can brown lentils (or green lentils) for this recipe, which is about 1.5 cups cooked lentils. I purchase organic, no-salt-added canned lentils. However you can absolutely cook your own from scratch if desired! (I usually boil mine from scratch, but once in a while I opt for the convenience of canned lentils for quick recipes like this.) Sprouted lentils could also work!
  • Cherry tomatoes: You'll need one pint tomatoes, which is about 1.5 cups halved tomatoes. You can also substitute grape tomatoes. I use cherry or grape here (rather than roma or other garden tomato) because they have such a rich, sweet flavor that really packs a punch in this simple dish.
  • Chives: I adore the delicate onion flavor of chives! They work great in this salad because they don't overpower. However you can use sliced green onions, shallot, or finely diced red onions instead for a stronger flavor if preferred.
  • White wine vinegar: This has a mellow, softer flavor than white vinegar, and it's relatively neutral in taste. But you can swap it out for another variety if you'd like. Try balsamic vinegar, white balsamic vinegar, red wine vinegar, or apple cider vinegar for a different flavor variation.
  • Salt: I use a pinch of fine grain salt, but adjust the amount as desired.
Overhead view of salad ingredients in a glass bowl before stirring together

Customizing

Vegetables: Expand this simple recipe with any other veggies that sound good! Reduce the tomatoes to make room for cucumber, Kalamata olives, capers, roasted red pepper, fresh bell pepper, diced avocado, grated carrot, etc. Vegan feta cheese crumbles would also be tasty!

Dressing: The dressing is incredibly simple (just vinegar and a pinch of salt) so build on that as you wish! Whisk in some Dijon mustard, garlic powder, minced garlic clove, fresh lemon juice, or black pepper to taste. Or if you include oil in your diet, feel free to drizzle in a tablespoon of high-quality extra virgin olive oil.

Greens: Stir in chopped arugula for a peppery bite, fresh baby spinach, or shredded kale.

Fresh herbs: For more vibrant flavor, include fresh basil, parsley, cilantro, dill, or fresh mint.

Close-up view of lentil tomato salad with chives on a white plate

Storing

Store leftovers in an airtight container or sealed mason jar in the refrigerator. I find it holds up well for 3-4 days. So it's great made ahead of time for meal prep, take-along lunches, road trips, and beyond!

Overhead view of vegan lentil salad with tomatoes and chives in a white bowl with serving spoon

For more inspiration, also browse all vegan lentil recipes or 15 minute recipes.

Lentil tomato salad in a white bowl with fresh chives and vinegar dressing

5-Minute Lentil Tomato Salad (Easy!)

This speedy salad comes together in just 5 minutes! It's filled with vibrant, tangy flavor and plant-based protein. Plus it's simple to customize & expand!
4.84 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 3 (1-cup servings)

Ingredients

  • 15 oz. canned lentils*
  • 1 pint cherry tomatoes
  • 1/4 cup chives
  • 3 Tbsp. white wine vinegar
  • Pinch of salt

Instructions

  • Rinse and drain lentils. Halve or quarter the cherry tomatoes. Slice chives. Place in a medium bowl.
  • Add vinegar and salt to salad. Toss to combine. Taste and add a splash more vinegar if desired.
  • You can serve this dish immediately or refrigerate in a sealed container to let the flavors further develop. I find it keeps for about 3-4 days in the fridge.

Notes

*Lentils: If you cook your lentils from scratch, you'll need about 1.5 cups cooked lentils.
Tomatoes: One pint tomatoes equals about 1.5 cups halved. You can also substitute grape tomatoes.
Other additions: Expand this salad with fresh herbs, cucumber, Kalamata olives, capers, roasted red pepper, chopped greens (like arugula, spinach, or kale), or vegan feta cheese.
Yield: Recipe makes about 3 cups salad.

Nutrition Per Serving (Estimate)

Nutrition Facts
5-Minute Lentil Tomato Salad (Easy!)
Amount per Serving
Calories
197
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.1
g
Potassium
 
883
mg
25
%
Carbohydrates
 
35
g
12
%
Fiber
 
12
g
50
%
Sugar
 
7
g
8
%
Protein
 
14
g
28
%
Vitamin A
 
928
IU
19
%
Vitamin C
 
40
mg
48
%
Calcium
 
48
mg
5
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this vegan Lentil Tomato Salad recipe, also feel free to check out:

  • Kale Superfood Power Salad
  • Edamame Corn Salad
  • Lentil Quinoa Salad with Garlic-Dijon Dressing

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Cheryl Smith says

    March 06, 2021 at 12:30 pm

    4 stars
    How much is one serving in this recipe? Making bowl for the next four days so just want to make sure I get the portions right.

    Reply
    • Kaitlin says

      March 06, 2021 at 1:21 pm

      This recipe yields about 3 cups salad which amounts to three 1-cup servings. (The estimated nutritional content provided is for 1 of 3 servings.) However, choose the best portion sizes for your needs - whether you're serving it as a main dish, side dish, etc.

      Reply
  2. Kayleen says

    September 27, 2019 at 10:21 am

    5 stars
    Just found this as I was looking for a super quick lunch. I used green onions instead and it's so good! Thank you.

    Reply
    • Kaitlin says

      September 27, 2019 at 10:41 am

      Perfect! So glad you gave this a try and enjoyed, Kayleen. Thanks for the kind feedback and rating!

      Reply
  3. Laura says

    September 02, 2017 at 6:04 pm

    This has become my go to lentil recipe! So easy and I can customize based on what I fresh ingredients I have. In terms of travelling with it, I find a mason jar is a good size and unlikely to leak. Thanks for this great recipe!!

    Reply
    • Kaitlin says

      September 07, 2017 at 3:12 pm

      That's so great to hear, Laura! Great call with the mason jar for easy storage. Thanks for sharing your kind and helpful feedback!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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