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Mediterranean Lentil Salad

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This Mediterranean Lentil Salad is a hearty, colorful, and refreshing cold salad packed with protein-rich lentils, crisp veggies, olives, and feta (or vegan cheese), tossed in a tangy olive oil–herb vinaigrette—perfect for summer dinners, meal prep, or quick lunches.

  • Author: Sophia
  • Prep Time: 20 minutes (lentils must be pre-cooked)
  • Cook Time: 0 minutes (if lentils are cooked)
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Mixing
  • 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

Instructions

  1. In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, Dijon mustard, oregano, and salt to make the vinaigrette.
  2. In a large bowl, combine the cooked lentils with tomatoes, cucumbers, bell pepper, olives, onion, feta (or vegan cheese), and parsley.
  3. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.
  4. Chill in the refrigerator for at least 1 hour to allow flavors to meld (optional but recommended).
  5. Before serving, taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.

Notes

  • Swap parsley for fresh mint or dill for a different herbal note.
  • Add a pinch of red pepper flakes to the vinaigrette for heat.
  • Roast the bell peppers or onions beforehand for a deeper flavor.
  • Fold in arugula, spinach, or other leafy greens just before serving.
  • Add cooked quinoa or farro to make it heartier.

Nutrition