Name: Mediterranean Lentil Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1½ cups cooked green or brown lentils; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ cup red onion, finely chopped; ¼ cup fresh parsley, chopped; ¼ cup crumbled feta cheese; ¼ cup Kalamata olives, sliced; For the dressing:; 3 tablespoons olive oil; 1½ tablespoons lemon juice; 1 teaspoon red wine vinegar; 1 clove garlic, minced; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon black pepper

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I love making this Mediterranean Lentil Salad when I want something fresh, hearty, and nourishing that still feels light. It’s packed with bright flavors, wholesome ingredients, and a simple dressing that brings everything together beautifully.

Why You’ll Love This Recipe

I like this recipe because it’s easy, filling, and perfect for make-ahead meals. I enjoy how the earthy lentils pair with crisp vegetables and tangy Mediterranean flavors. It works well as a main dish or a flavorful side. Mediterranean Lentil Salad

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1½ cups cooked green or brown lentils
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup crumbled feta cheese
¼ cup Kalamata olives, sliced

For the dressing
3 tablespoons olive oil
1½ tablespoons lemon juice
1 teaspoon red wine vinegar
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

Directions

I start by adding the cooked lentils to a large bowl. I add the cherry tomatoes, cucumber, red onion, parsley, feta cheese, and olives, then gently toss everything together.

In a small bowl, I whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper until well combined. I pour the dressing over the salad and toss again until everything is evenly coated.

I let the salad sit for about 10 minutes before serving so the flavors can blend.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 0 minutes
Total time: about 15 minutes

Variations

I sometimes add diced bell peppers or cherry tomatoes in different colors for extra crunch and color. When I want more protein, I mix in chickpeas or grilled chicken. I also enjoy swapping feta for dairy-free cheese when needed.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 4 days. I enjoy it cold straight from the fridge and don’t reheat it. Mediterranean Lentil Salad

FAQs

Can I use canned lentils?

I often use canned lentils, rinsed and drained well, to save time.

Is this salad vegan?

I make it vegan by leaving out the feta cheese or using a plant-based alternative.

Can I make this salad ahead of time?

I find it tastes even better after a few hours in the fridge as the flavors meld.

What type of lentils work best?

I prefer green or brown lentils because they hold their shape well.

Can I serve this as a main dish?

I enjoy it as a main for a light meal or as a side with grilled proteins.

Conclusion

I keep making this Mediterranean Lentil Salad because it’s fresh, satisfying, and full of flavor. It’s a simple recipe that delivers wholesome ingredients and vibrant Mediterranean taste in every bite.

Mediterranean Lentil Salad

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This Mediterranean Lentil Salad is a fresh, hearty, and vibrant dish made with lentils, crisp vegetables, feta, and a zesty lemon-oregano dressing. It’s perfect as a main or side and ideal for meal prep or light lunches.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

1½ cups cooked green or brown lentils
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup crumbled feta cheese
¼ cup Kalamata olives, sliced
For the dressing:
3 tablespoons olive oil
1½ tablespoons lemon juice
1 teaspoon red wine vinegar
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives. Toss gently.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper.
Pour the dressing over the salad and toss until everything is well coated.
Let the salad sit for about 10 minutes before serving to allow the flavors to blend.