French Lentil Salad with Tomatoes and Cucumbers

Here’s a refreshing summer twist on the classic French lentil salad! It features earthy Puy lentils mingling with juicy tomatoes and crisp cucumbers, all brought to life with loads of fresh herbs and a zippy dressing with red onions.

This vibrant, satisfying, and wholesome salad is perfect for any occasion, whether you’re heading to a barbecue, potluck, or simply enjoying an everyday lunch at home.

Summer calls for fast, fresh, yet nutritious dishes, and this French Lentil Salad is just that! I love the simplicity of this salad, yet it yields a great contrast of textures and flavors… with the chewy Puy lentils (my favorites!), the juicy tomatoes, crisp cucumbers, fresh herbs and a simple dressing, spruced up with red onions.

This salad is not only wholesome and satisfying but also versatile, perfect as a light lunch, a side dish, or as a main course with the addition of grilled chicken or fish. Its vibrant colors and fresh, zesty flavors make it a delightful addition to any meal!

Ingredients you’ll need for this French Lentil Salad

This salad recipe is quick and easy. It only requires 3 main ingredients along with fresh herbs and seasonings for good measure. Here is a detailed look.

1. Puy Lentils.  This is the most important ingredient: source authentic Puy lentils to make this salad. These slated greenish-grey lentils are renowned for their delicious nutty flavor. Plus, they hold their shape perfectly once cooked to yield a satisfying chewy texture. You can visit this post where I wrote a bit more about French Puy lentils.
2. Tomatoes. Large, ripe and juicy tomatoes are best, such as heirloom or round. 
3. Cucumber. ½ a cucumber cut in half rounds is required for this recipe. I love how the cucumber is crisp and refreshing, providing a cool contrast to the earthy lentils.  I am happy to leave the skin on, but you can peel the cucumber if you would like.
4. Fresh herbs. I love a mix of fresh chive, parsley and basil for this salad. It brings an aromatic freshness without overpowering the rest of the ingredients. You can opt for fresh herbs with a more assertive flavors if you would prefer, such as tarragon or coriander.
5. Dressing. The base of the dressing for this salad is made with Dijon mustard, extra-virgin olive oil, wine vinegar (both white or red work fine) and a squeeze of fresh lemon juice.
6. Red onion. Thinly sliced red onion are added to the dressing to add a pungent bite and crunch to the salad. Make sure the red onion “marinates” in the dressing for at least 30 minutes to round off their sharpness. As an alternative, shallot works well too.

Puy Lentils, known in the US as “French lentils”

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store alongside other lentil varieties. Although they are more expensive than other green or brown lentils, they are worth the extra cost. If they are not available in-store, numerous online options are also available for purchasing them.

Do you need to soak Puy lentils before cooking?

No, there is no need to pre-soak Puy lentils before cooking them. Simply follow the instructions in the recipe (or on the box). However, I do recommend you rinse the lentils thoroughly prior to cooking, under cold water.

Can I make this recipe with another type of lentils?

Although I do recommend using Puy lentils for this recipe, yes you can use a substitute if required. Green lentils are a good and less expensive sub: they also retain their shape well after cooking. You can also use brown lentils, but avoid coral lentils which tend to become mushy when cooked.

Can you prepare this salad ahead?

Yes, absolutely. I recommend you prepare the salad ahead (up to 24 hours), and keep the dressing aside. Dress the salad just before serving.

How long can you to keep this salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 3 days. Puy Lentils are particularly resilient and hold well for days in the fridge. But do note that the tomatoes and cucumber will soften lightly as time passes.

Audrey’s tips

• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead. You can prepare all your other ingredients while the lentils cook and cool.
• This salad is best enjoyed at room temperature, so take it out of the fridge about 30 minutes before enjoying.

I hope you’ll love this French Lentil Salad with Tomatoes and Cucumbers recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)

French Lentil Salad

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup (192g) Puy lentils
3 cups (750ml) water
2 large tomatoes, diced
½ large cucumber, sliced in half rounds
1 tbsp chive, chopped
1 tbsp parsley, chopped (flat or curly)
1 tbsp basil, chopped
Salt, pepper to taste

For the dressing:
1 red onion, peeled and thinly sliced in half-rounds
½ tsp Dijon mustard
2 tbsp (30ml) white or red wine vinegar
¼ (50ml) extra-virgin olive oil
½ tbsp lemon juice
Salt, pepper to taste

Instructions

Step 1 - Make the seasoning. In a bowl, glass or jar, mix with a fork the Dijon mustard, vinegar, EVOO and lemon juice. Add the sliced red onions, salt and pepper and mix again. Cover and let rest in the fridge for at least 30 minutes (to cut the sharpness of the red onion).

Step 2 - Place the lentils in a fine mesh stainer and rinse them thoroughly under cold water for 30 seconds. Heat a medium saucepan of water over medium-high heat until it boils. Add the lentils and a generous pinch of salt to the boiling water. Let the lentils simmer for about 20 minutes, until they are just tender but still quite chewy. Drain the lentils thoroughly and transfer them to a medium bowl. Let cool completely.

Step 3 - Once the lentils are completely cool, add the chopped tomatoes, cucumber and fresh herbs. Add about 2/3 of the dressing and stir. Taste and adjust seasoning with salt, pepper and more dressing as needed. Add more dressing as desired.