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.

The post French Lentil Salad with Tomatoes and Cucumbers appeared first on Pardon Your French.

French cucumber salad with crème fraîche – a cool, creamy summer favorite

This French cucumber salad is one of my go-to recipes when the weather turns warm. It’s the kind of dish I crave on hot summer days—or when I need a quick, refreshing side that doesn’t require much fuss. Light, crisp, and creamy, it’s a staple at French barbecues, picnics, and potlucks for good reason.

At its heart, it’s a simple chilled cucumber salad. Thinly sliced cucumbers are tossed with fresh herbs and a pinch of seasoning—but what really sets it apart is the crème fraîche. That’s the French twist. Rich, tangy and ultra-creamy, crème fraîche gives this salad a velvety texture and depth that yogurt-based dressings just can’t match. It coats the cucumbers beautifully without breaking down or getting watery, which means the salad stays fresh and satisfying even after sitting for a bit.

This is one of those effortless recipes that feels a little fancy, but comes together in minutes. It’s perfect alongside grilled meats, crusty bread, or even on its own as a light lunch.

Every time I make it, I’m reminded why French home cooking is so effortlessly elegant—and why this cucumber salad has earned a permanent spot in my warm-weather rotation. Enjoy!

Ingredients you’ll need for this French cucumber salad recipe

• Cucumber. You’ll need one large and crisp cucumber for this recipe. I recommend an English or Persian cucumber which have a thinner skin and fewer seeds. Both varieties are readily available in grocery stores in the Spring and Summer. Choose a firm, vibrant green cucumber.
• Shallot. Tangy, crisp diced shallot to bring a nice tang and crunch. Shallots are traditional in this French recipe, but you can opt for half of a red onion as well.
• Fresh herbs. Chopped dill and a generous handful of chives brings all the freshness to this salad.
• Dressing. The juice from ½ a lemon and crème fraiche make this simple, yet delicious salad dressing.
• Seasoning. Salt and black pepper are simple seasonings for this salad. Don’t be afraid to have a generous hand on the salt. Cucumbers taste truly livens with salt!

How to make this Cucumber Salad recipe

1. Prepare the cucumber: Wash and slice the cucumber thinly. I recommend using a mandolin for ease but you can do it with a very sharp knife too.
2. Combine ingredients: In a large bowl, mix the cucumber slices with finely chopped shallots, lemon juice, herbs and seasonings.
3. Add crème fraîche: Fold in the crème fraiche.
4. Chill and serve: Let the salad sit in the fridge for at least 10–15 minutes before serving for the best flavor.

Frequently Asked Questions

Can I prepare this cucumber salad ahead?

You can put all the ingredients together (except the crème fraiche) and store it in the fridge, covered. When ready to serve, stir in the crème fraiche and let the salad sit in the fridge for 15 minutes.

What’s the best cucumber variety for this recipe?

Use fresh, firm cucumbers such as English cucumbers or Persian cucumbers. They have fewer seeds and a crisp bite, perfect for this salad. Both varieties have a thin skin, so they don’t need to be peeled. I recommend this article if you’d like to know more about English and Persian cucumbers. 

I don’t recommend using American cucumbers, which are shorter and wider than English cucumbers. They have a thicker skin that tastes more bitter and they contain more seeds in the center, meaning thin slices don’t hold very well.

Can I substitute sour cream or yogurt for crème fraiche ?

I don’t recommend it. The creaminess and tanginess of the crème fraiche makes this salad! 

What can I serve with cucumber salad?

This French cucumber salad is a great side dish for grilled chicken, steak or roasted fish. You can serve it during BBQs or bring it for a potluck or a picnic.

Cooking notes

• Chives and dill are traditionally used in this French-style Cucumber Salad. You can get creative and try and add some parsley or fresh tarragon if you feel like it.
• My Cucumber Salad recipe is on the lighter side, and I usually use only ¼ cup of crème fraiche for 1 cucumber. You can use up to 1/3 cup of crème fraiche if you yearn for a creamier salad.

More French Salad recipes to try: 

• Classic French Lentil Salad
• French-Style Potato and Green Bean Salad
• Classic French Celery Root Remoulade
• Grated Carrot Salad
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• Authentic Niçoise Salad

French Cucumber Salad with Crème fraiche (Concombre à la Crème)

Print Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cucumber
1 small shallot, peeled and diced
1 tbsp chopped fresh chive
3 tbsp chopped fresh dill
½ lemon, juiced
¼ cup (about 70g) of crème fraiche
½ tsp coarse sea salt
½ tsp black pepper

Instructions

1.  Using a mandolin or a very sharp knife, cut the cucumber in very thin slices. Transfer into a large bowl.
2. Add the diced shallot, chopped chive, chopped fill, the juice of ½ lemon, salt and black pepper.
3. Just before serving, add the crème fraiche and gently mix to coat the cucumber. Taste and adjust seasonings (salt, black pepper) if needed.

The post Cucumber Salad with Crème fraiche (Concombre à la Crème) appeared first on Pardon Your French.