5-Minute Lentil Tomato Salad (Easy!)

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.)

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!)

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.

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.

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!

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

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

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