Name: Mediterranean Lentil Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked French green or brown lentils, cooled; 1 cup cherry tomatoes, halved; 1 cup Persian cucumbers, sliced; 1 red or yellow bell pepper, diced; ½ red onion, thinly sliced; ½ cup Kalamata olives, pitted and halved; ½ cup crumbled feta cheese or plant-based alternative; ¼ cup fresh Italian parsley, chopped; ¼ cup extra-virgin olive oil; 2 tablespoons vinegar (red wine or your choice); Juice of half a lemon; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; Sea salt and black pepper, to taste

A hearty, colorful Mediterranean lentil salad bursting with flavor and texture. I love making this cold lentil salad when I need something fresh, filling, and fuss-free. Packed with vegetables, protein-rich lentils, and a tangy vinaigrette, this salad is a fantastic choice for summer dinners, meal prep, or weekday lunches.

Mediterranean Lentil Salad

Why You’ll Love This Recipe

I make this salad often during the warmer months because it doesn’t wilt, it holds up well for days, and it tastes even better after sitting for a few hours. The lentils bring satisfying protein and fiber, while the combination of crisp cucumbers, juicy tomatoes, salty olives, and creamy feta (or plant-based cheese) keeps every bite exciting. I also love how adaptable it is—I can tweak the veggies or the herbs depending on what’s in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
vinegar
lemon juice
Dijon mustard
dried oregano
sea salt
cooked, drained, and cooled French green or brown lentils
cherry tomatoes
sliced Persian cucumbers
diced red or yellow bell peppers
kalamata olives
thinly sliced red onion
crumbled feta or soft non-dairy cheese
Italian parsley

Directions

I start by making a quick vinaigrette—just whisking together olive oil, vinegar, lemon juice, mustard, oregano, and salt in a small bowl or jar. It’s a tangy, bright dressing that brings all the ingredients to life.

Next, I combine the cooked lentils with cherry tomatoes, cucumbers, diced bell peppers, olives, onion, crumbled feta (or dairy-free cheese), and fresh parsley in a large bowl. Then I drizzle the vinaigrette over the top and toss everything together gently until it’s well combined.

If I’m not eating it right away, I cover and chill it in the fridge—it only gets better as it sits.

Servings And Timing

This recipe makes enough for 6 servings. The prep time is just 20 minutes, with no additional cook time if the lentils are already prepared. I find it perfect for meal prepping on a Sunday or making ahead for a weekday gathering.

Variations

I sometimes swap the parsley for fresh mint or dill for a different herbal note.
When I want a little heat, I add a pinch of crushed red pepper to the vinaigrette.
Roasting the bell peppers and onions brings a deeper flavor—I’ve done that a few times when I had extra time.
I’ve also added arugula or baby spinach just before serving for some leafy greens.
To make it heartier, I occasionally stir in some cooked quinoa or farro.

Storage/Reheating

I store this salad in an airtight container in the refrigerator. It lasts up to 4 days and doesn’t get soggy thanks to the sturdy lentils and crunchy vegetables. I always give it a quick stir before serving, and sometimes I splash in a little extra vinegar or olive oil if it needs brightening up. I don’t recommend freezing this one, but it’s perfect for grab-and-go lunches all week.

FAQs

1. How Far In Advance Can I Make This Salad?

I usually make it up to 3 days ahead of time. It holds up well and actually improves in flavor as it sits.

2. Can I Use Canned Or Pre-Cooked Lentils?

Yes, I’ve used steamed lentils from the store in a pinch. Just be sure to drain and rinse them well so the salad isn’t watery.

3. What Type Of Lentils Work Best?

I use French green or brown lentils. They hold their shape nicely and don’t turn mushy like red lentils would.

4. Is This Salad Vegan?

It can be! I use dairy-free feta-style cheese when I want a fully vegan version.

5. Can I Serve This Warm?

This salad is designed to be served cold, but I’ve enjoyed it at room temperature, especially when I’ve just made the lentils fresh.

Conclusion

This Mediterranean lentil salad has become a staple in my kitchen. It’s simple, wholesome, and incredibly flavorful. Whether I’m packing lunch for the week or bringing a dish to share, this salad always delivers—fresh ingredients, bold Mediterranean flavors, and a satisfying texture that makes every bite feel like a full meal.