This Mediterranean Lentil Salad is everything you want in a healthy meal: protein-packed, colorful, tangy, and satisfying. Made with tender lentils, crisp veggies, herbs, and a bold lemon-olive oil dressing, it’s perfect as a light lunch, hearty side dish, or a meal prep favorite. Whether served chilled or at room temperature, this salad bursts with fresh Mediterranean flavor in every bite.
🥒 Ingredients
- 1 cup dry green or brown lentils (or 2½ cups cooked)
- 1 bay leaf (optional, for cooking lentils)
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ small red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
👩🍳 Instructions
- Cook the lentils:
Rinse lentils and place in a pot with 3 cups water and the bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until tender but not mushy. Drain and cool. - Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper. - Assemble the salad:
In a large bowl, combine cooked lentils, cucumber, red bell pepper, onion, tomatoes, olives, feta, and herbs. - Toss & chill:
Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning. Chill for 30 minutes if time allows, or serve immediately.
💡 Tips
- Cook lentils al dente—they should be tender, not mushy.
- For best flavor, let the salad marinate for at least 30 minutes.
- Use high-quality olive oil and fresh lemon juice for the best dressing.
- Soak red onion in cold water for 10 minutes to mellow the bite.
🔁 Variations & Substitutions
- Use black beluga lentils for a firmer texture or red lentils for a softer, stew-like consistency.
- Swap feta with goat cheese or a dairy-free alternative.
- Add chickpeas or quinoa for extra protein and fiber.
- Toss in extras like roasted eggplant, artichoke hearts, sun-dried tomatoes, or avocado.
❓ FAQs
Can I make this salad ahead of time?
Yes! It stores well in the fridge for up to 4 days and gets even more flavorful over time.
Can I use canned lentils?
You can! Use about 2½ cups drained and rinsed canned lentils.
Is this salad vegan?
Yes—just omit the feta or use a vegan cheese alternative.
Can I freeze it?
It’s best fresh, but cooked lentils and dressing can be frozen separately.
🍽️ Serving Suggestions
- Serve as a main dish with warm pita or naan on the side.
- Add to grain bowls with quinoa or farro.
- Pair with grilled chicken, shrimp, or falafel.
- Enjoy with a glass of dry white wine or sparkling water with lemon.
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