This Swiss chard salad with lentils and feta is so delicious and easy you will want to make it over and over again! A lentil salad, a Swiss chard salad, whatever you want to call it, it is scrumptious!

Tender lentils and garlicky wilted chard are tossed with red wine and balsamic vinegar, then finished with salty crumbled feta and served warm. Make it as a side for dinner or just eat it as the meal!

The Best Warm Swiss Chard Salad (With Lentils and Feta)

A few weekends ago I made this for my husband and myself. Let me tell you, it was a winner! My husband loves Swiss chard, and so when I made a whole salad out of it, consider it eaten. I love to experiment with fresh veggies and try new tastes, and this salad satisfied both of those for me. It has protein and lots of vitamins, a win win if you ask me.

During the summer I was so excited to have a garden and try planting lots of new things. Included in those new things were romaine lettuce, spinach and Swiss chard. I weeded a nice size area in our backyard, which included getting rid of some overgrown bushes, made neat little rows and put the seeds in the soil. I watered every day to keep the soil moist and give the seeds the best chance to grow. Well, nothing happened after several weeks, so I chalked it up to a good (albeit somewhat frustrating) experience.

Well, wouldn’t you know it, after TWO months of not watering the little garden patch and a hearty rain (probably the last of the season here in New Mexico), little sprouts came up. They aren’t in neat rows and there are only a few, but they are growing. Go figure! Maybe if the chard grows big enough, I’ll be able to use it the next time I make this recipe. Regardless, home grown or store bought produce, this salad is really delicious and easy to make. Give it a try!

Why You’ll Love This Chard and Lentil Salad

Hearty enough for dinner. Lentils bring protein, so it works as a side or the main event.
Bright and tangy. Red wine vinegar and a splash of balsamic wake up the earthy lentils and greens.
Salty, creamy finish. Crumbled feta melts slightly over the warm salad.
One pan. Cook the lentils, then use the same pan for the chard.

Ingredients You’ll Need

Here is what goes into this Swiss chard with feta and lentils, and why each one is there. Exact amounts are in the recipe card below.

Olive oil: Divided. Half softens the onion and garlic for the lentils, and the other half wilts the chard.
Onion: Chopped finely so it melts into the lentils as they cook and adds a sweet, savory base.
Garlic: Four cloves, minced and divided between the lentils and the chard. Garlic is what makes the greens taste so good.
Dry lentils: Sort through them and rinse well to remove any small stones or debris. Green or brown lentils hold their shape best in a salad. Red lentils turn soft and mushy, so skip them here.
Water and a bay leaf: The lentils simmer in water with a bay leaf, which adds a subtle herbal note. Discard the leaf before serving.
Swiss chard: Chopped into 1/2 inch pieces. Rainbow, red or green chard all work. The stems are edible too; chop them small so they soften along with the leaves. Wash chard well, since dirt likes to hide in the crinkly leaves.
Crumbled feta cheese: Salty and creamy, it balances the earthy lentils and slightly bitter greens. Goat cheese is a nice swap.
Red wine vinegar: The main dressing. Its bright acidity keeps the salad from tasting heavy.
Balsamic vinegar: Just a teaspoon adds a touch of sweetness and depth.

How to Make Swiss Chard Salad with Lentils

Start the lentils. In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat. Add the onion and 2 of the minced garlic cloves and cook until the onion is translucent and the garlic smells aromatic.
Simmer. Add the lentils, water and bay leaf. Bring to a boil, then reduce the heat and cook, stirring occasionally, for 15 to 25 minutes. If the pan looks dry before the lentils are done, add a splash more water.
Check for doneness. Don’t overcook the lentils. Take them off the heat when they have lost their harsh bite but are still chewy, so they don’t fall apart.
Drain. Discard the bay leaf, drain the lentils if they still have liquid and set them aside.
Wilt the chard. In the same pan, heat the remaining tablespoon of olive oil over medium high heat. Add the remaining 2 garlic cloves and cook, stirring, for about a minute until fragrant. Add the chard and cook until wilted, about 5 minutes. The leaves will shrink down and turn deep green.
Combine. Discard any excess liquid the chard released and add the chard to the lentils. Add both vinegars and mix well.
Finish and serve. Let the salad cool for 5 minutes, sprinkle the feta over the top and serve as a warm salad.

Tip: Pull the lentils off the heat once they lose their harsh bite but are still chewy. Overcooked lentils fall apart and turn the salad mushy.

Ways to Customize This Swiss Chard Salad

Add crunch. Sprinkle toasted walnuts, pine nuts or pumpkin seeds over the top just before serving.
Brighten it up. Squeeze in a little fresh lemon juice or add a handful of halved cherry tomatoes for color.
Make it heartier. Serve it over cooked quinoa or brown rice, or top it with a fried or poached egg for a filling meal.
Swap the greens. Use spinach, kale or a mix of greens from your garden or the store in place of the chard.

Swiss Chard Salad FAQs

Can I eat Swiss chard stems? Yes. Chop them small and add them to the pan a minute or two before the leaves so they soften.
Which lentils are best for salad? Green or brown lentils hold their shape best. Avoid red lentils, which break down and turn soft.
Can I serve it cold? It is meant to be a warm salad, but leftovers are good cold or at room temperature too. Add the feta just before serving.
What can I use instead of feta? Crumbled goat cheese or shaved Parmesan both work. Leave the cheese off for a dairy free salad.
Can I use spinach or kale instead of chard? Yes. Spinach wilts in about a minute. Kale is tougher, so cook it a few minutes longer.
Is this salad a main dish or a side? Both! It has protein from the lentils and lots of vitamins from the chard, so it works either way.
How do I store leftovers? Refrigerate leftovers in a covered container within 2 hours and eat them within 3 to 4 days. Rewarm gently or enjoy cold.

Oh, and if you have lots of leftover lentils needing to be cooked and eaten, try out our Lentil and Vegetable Soup! It is perfect for a rainy day!

Swiss Chard Salad Recipes - No Diets Allowed #Foodie #Food

Swiss Chard with Feta and Lentils

Swiss chard with feta and lentils is a warm salad of garlicky wilted chard, tender lentils, red wine and balsamic vinegar and crumbled feta. It is hearty enough for a meal or a side.

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Ingredients

2 tablespoons olive oil divided
½ cup onion chopped finely
4 garlic cloves minced, divided
1 cup dry lentils sorted and rinsed
1 cups water
1 bay leaf
12 ounces swiss chard chopped into ½ inch pieces
¾ cup crumbled feta cheese
3 tablespoons red wine vinegar
1 teaspoon balsamic vinegar

Instructions

In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat, add the onions and 2 minced garlic cloves. Cook until translucent and aromatic. Add lentils, water and bay leaf. Bring to a boil, reduce heat and cook lentils, stirring occasionally for 15-25 minutes. Check for doneness, don’t overcook the lentils. You want to remove them from the heat when they have lost their harsh bite but are still chewy, as you don’t want them falling apart.
Discard bay leaf, drain lentils if they still have liquid and set lentils aside.
You can use the same pan as the lentils. Heat 1 tablespoon of olive oil over medium high heat, add 2 garlic cloves and cook stirring for a minute until fragrant. Add swiss chard and cook until wilted, about 5 minutes. Discard any excess liquid the chard might have released and add chard to lentils. Add vinegars and mix. Let the salad cool for 5 minutes, sprinkle feta over and serve as a warm salad.

Made this salad? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks, and gardening tips are always welcome too.

This recipe was shared by Dana.