Mediterranean Lentil Salad
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There are those days when you just want a meal that’s light, fresh, and packed with flavor, but you don’t want to spend all day in the kitchen. That’s exactly why I love this Mediterranean Lentil Salad. It’s quick, easy, and full of vibrant flavors. The combination of tender lentils, crunchy veggies, briny olives, and creamy feta is a perfect balance, and the lemon vinaigrette ties it all together with a nice, tangy kick.
I make this salad all the time because it’s perfect for busy days when you need something healthy and satisfying. It comes together in under an hour, with most of that time being hands-off, and the flavors just get better after sitting for a bit, making it ideal for meal prep or leftovers. Plus, it’s one of those recipes that’s great as a side dish or even a light main course. Whether you’re serving it at a gathering or enjoying it for lunch, it’s always a crowd-pleaser and never fails to hit the spot.
Why You’ll Love Mediterranean Lentil Salad
- Fresh and Flavorful: The combination of bright veggies, tangy feta, and briny olives makes this salad bursting with fresh, Mediterranean flavor that’s impossible to resist.
- Perfect for Meal Prep: It’s the kind of salad that gets better with time, making it ideal for meal prepping. Make a big batch and enjoy it all week long!
- Hearty Yet Light: The lentils make this salad filling without being heavy, giving you that satisfying feeling without the food coma.
- Quick and Easy: It takes just about an hour to make, with only 35 minutes of active prep time. Perfect for when you want something healthy without spending all day in the kitchen.
- Great for Sharing: Whether it’s a picnic, BBQ, or dinner party, this salad is a hit. It’s colorful, healthy, and guaranteed to be enjoyed by everyone at the table.
Ingredients Needed To Make Mediterranean Lentil Salad
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Green lentils
- Water
- Kosher salt
- Olive oil
- Apple cider vinegar
- Fresh lemon juice
- Dijon mustard
- Sea salt
- Black pepper
- Garlic clove
- Honey
- Onion powder
- Green or red bell pepper
- English cucumber
- Olive mix (Kalamata or mixed)
- Cherry tomatoes
- Feta or goat cheese
- Fresh dill
- Fresh parsley
- Fresh basil (optional)
How To Make Mediterranean Lentil Salad
- Cook the Lentils: Cook the lentils in water with a pinch of salt until they’re tender. Set them aside to cool a bit.
- Make the Vinaigrette: Whisk together the olive oil, vinegar, lemon juice, mustard, salt, pepper, garlic, honey, and onion powder until smooth.
- Assemble the Salad: In a large bowl, mix the cooked lentils with diced vegetables, olives, tomatoes, cheese, and fresh herbs.
- Dress the Salad: Pour the vinaigrette over the salad and mix everything well.
- Let it Sit: Allow the salad to rest for about 30 minutes at room temperature, or chill it in the fridge for better flavor.
Commonly Asked Questions
Can I make this Mediterranean Lentil Salad ahead of time?
Absolutely! In fact, this salad gets better the longer it sits, as the flavors have more time to blend. You can prepare it up to a day in advance, and it’ll still taste fresh and delicious. Just be sure to keep it covered in the fridge to maintain its crispness and flavor.
How long does the salad last in the fridge?
The Mediterranean Lentil Salad will stay fresh in the fridge for up to 3 days. It’s a great option for meal prep, as you can enjoy it throughout the week. Just give it a quick stir before serving, as the dressing may settle at the bottom.
Can I use canned lentils instead of dried?
Yes, you can use canned lentils if you’re short on time. Just be sure to drain and rinse them before adding to the salad. Using canned lentils will save you some cooking time, but the texture may be slightly different than using dried lentils.
Can I make this salad without cheese?
If you prefer a dairy-free version or want to skip the cheese, feel free to leave it out. The salad will still be full of flavor from the olives, vegetables, and vinaigrette. You can also add some avocado or nuts for extra richness if you’d like.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge. It will keep for about 3 days. You can also take it to work or pack it for lunch, as it holds up well without getting soggy.
Mediterranean Lentil Salad
Equipment
- Medium saucepan with lid
- Small bowl or jar (for vinaigrette)
- Knife & cutting board
- Measuring cups and spoons
- Spoon or whisk (for vinaigrette mixing)
Ingredients
For the Lentils
- 1 cup green lentils
- 2 ½ cups water
- ½ tsp kosher salt
For the Lemon Vinaigrette
- ⅓ cup olive oil
- 2 tsp apple cider vinegar
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 garlic clove minced
- 3 tsp honey
- ½ tsp onion powder
For the Salad
- ½ green or red bell pepper diced
- ½ English cucumber diced
- ¾ cup olive mix sliced (Kalamata or mixed)
- 1 cup cherry tomatoes halved
- ½ cup crumbled feta or goat cheese
- ¼ cup fresh dill chopped
- ½ cup fresh parsley chopped
- Optional: ⅓ cup fresh basil chopped
Instructions
Cook the Lentils
- In a saucepan, combine lentils, water, and kosher salt.
- Bring to a simmer over medium-low heat.
- Cook for ~20 minutes or until water is mostly absorbed and lentils are tender.
- Cover and set aside to cool slightly.
Make the Lemon Vinaigrette
- In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, Dijon mustard, salt, pepper, garlic, honey, and onion powder until smooth.
Assemble the Salad
- In a large bowl, combine cooked lentils with diced bell pepper, cucumber, olives, tomatoes, cheese, dill, parsley, and basil (if using).
- Pour dressing over the salad and mix well.
- Let sit for 30 minutes at room temperature or chill in the fridge before serving for best flavor.
Notes
- Swap feta/goat cheese with vegan alternatives to make dairy-free.
- Add chopped spinach or arugula for extra greens.
- Serve over quinoa or rice for a different grain variation
- Great for meal prep — stores well for up to 3 days refrigerated.
Nutrition
This Mediterranean Lentil Salad has quickly become one of my go-to recipes for busy days. It’s easy to make, full of fresh flavors, and can easily be prepped ahead of time. Whether I’m having it as a light lunch or serving it alongside dinner, it’s always a hit. Plus, it keeps well in the fridge for a few days, making it perfect for meal prep!