Mediterranean Lentil Salad
on Mar 20, 2023, Updated Sep 29, 2025
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This Mediterranean Lentil Salad is a hearty salad that’s perfect for lunch, a side dish or even a vegetarian main dish. Full of cucumbers, tomatoes, olives, feta and protein packed lentils. You’ll absolutely love the flavors and textures in this healthy salad!
Lentil salads are packed with fiber and protein. Be sure to try my roasted sweet potato and lentil salad and harvest butternut squash lentil salad!
Lentils are a great source of plant based protein. Not only are they a good source of protein, but packed with fiber, and iron as well. There’s nearly 18 grams of protein and 15.6 grams of fiber in a one cup serving. They’re great in salads, soups, or even as a filling for burritos or tacos like these sweet potato lentil tacos.
My Mediterranean salad with feta is not only a healthy salad, but it’s budget-friendly. A pound of dry lentils only costs a few dollars and can be stored in the pantry for up to a year.
You can serve this lentil salad as a vegetarian main dish or as a side dish alongside chicken, baked salmon, or steak. It’s perfect paired with my Greek meatballs!
It’s also a salad that can be made ahead and will hold up well for multiple days, making it a great option if meal prep.
Ingredient Notes
*The full list of ingredients can be found in the recipe card below.*
- Green lentils – Green lentils have a firmer texture than red and brown lentils making them an excellent choice to use in salads.
- Cucumber – Persian or English cucumbers are best for this salad. They’re crisp, crunchy, and you don’t need to peel them. You can also add in a red or green bell pepper for extra veggies.
- Red onion – Red onions don’t have as harsh or spicy of an onion flavor compared to yellow onions making them great for salads.
- Flat leaf parsley -A fresh herb like flat leaf parsley or dill or both is essential for this recipe. It brightens up the flavor and pairs well with the briny, salty flavors.
- Cherry tomatoes – Add a nice pop of sweet flavor to the salad.
- Kalamata olives – Briny, salty, and a staple in both Mediterranean and Greek cooking.
- Feta – A salty, crumbly sheep’s milk cheese. For the best flavor and texture, buy a block and crumble it yourself.
- Red wine vinegar and fresh lemon juice – Both are used as the acidic component of the vinaigrette.
- Dijon mustard – Adds a hint of tang to the vinaigrette and also acts as an emulsifier to thicken it.
- Honey – The little bit of sweetness balances out the acidity of the vinegar and lemon juice.
Tips for Making Mediterranean Lentil Salad
- Pick out any debris from the lentils and then use a mesh strainer and rinse them with water.
- The lentils should be tender, but not mushy. Green lentils and French lentils have a firmer texture than red and brown lentils. They are best for salads.
- Save time and make the vinaigrette ahead of time. It will keep for a week in the fridge. I like to make vinaigrette in a jar with a lid and shake everything until it’s well combined rather than whisk it.
- If you’re in a hurry, rinse the cooked lentils under cold water to cool them faster.
Mediterranean Lentil Salad Recipe
Ingredients
Salad
- 1 cup uncooked green lentils or 2 1/2 cups cooked
- 1 cup diced English or Persian cucumbers
- 1 cup cherry tomatoes quartered
- 1/4 cup diced red onion
- 1/4 cup flat leaf parsley chopped
- 1/4 cup kalamata olives chopped
- 1/3 cup crumbled feta cheese
Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano crushed between the palms of your hands
- Kosher salt and fresh ground black pepper to taste
Instructions
- Add the dry lentils to a mesh strainer and rinse with water. Place them In a medium sized saucepan with 3 cups of water and bring to a boil. Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
- Whisk together the ingredients for the vinaigrette and set aside.
- Add the remaining salad ingredients to the cooled lentils along with the vinaigrette. Gently stir everything together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
If you’re looking to make this salad vegan, all you need to do is omit the feta cheese and substitute the honey for and equal amount of sugar or maple syrup.
Green lentils or French lentils work best for salads. They are firmer and hold their shape during the cooking process unlike red lentils which tend to fall apart. Black lentils (beluga lentils) also work well for salads
Yes. You’ll want to use 2 (15 ounce) cans for this recipe. Be sure to rinse and drain the lentils before adding them to the salad.
More Mediterranean Recipes
Looking for more Mediterranean recipes? I’ve got you covered!
Planning a summer cookout? Make this Grilled Tahini Chicken and pair it with my Greek Orzo Salad and Mediterranean Chopped Salad.
Need something to take for lunch? Mediterranean Tuna Salad and this Mediterranean Bulgur Salad with Carrots, Almonds and Feta are great options.
For a quick and easy one pan dinner, try this Greek Chicken Orzo or Greek Chicken Bites.
Storage
The Mediterranean lentil salad recipe will keep in an airtight container in the refrigerator for up to 4 days.
This is delicious! easy to make and very good.
Mediterranean Lentil salad was easy and quick to make.Very crunchy and a wonderful combination of seasoning. I will be making it again.
Happy to hear you liked the salad!
I don’t know why this is called Mediterranean I have been doing salads like this for years and I am not from the Mediterranean, I just tossed anything that I think looks good into my salads
What gives it the trans fats? Thank you!
There are no trans fats in this salad, I’m not sure where you’re seeing that.
How much is a serving? 1 cup? Thanks
Very tasty! Added a little fresh mint and dill.
This salad looks really tasty! Thanks for including both cooked and uncooked measurements for the green lentils. I never know how much to measure out of my dry beans/legumes when the recipes only specified cooked volume :)
Have a nice day!