This Mediterranean Lentil Salad is hearty, flavorful, and loaded with tender lentils, crisp fresh vegetables, feta cheese, and briny kalamata olives – all tossed in a bright lemon dressing.
Packed with amazing flavor and texture, this lentil salad comes together in just 30 minutes and is make-ahead friendly. It’s perfect for a quick lunch full of wholesome goodness!
Lentils are such an underrated ingredient. They are versatile, hearty delicious, and incredibly easy to cook. I always keep a big jar in my pantry, always ready to make my favorite Mediterranean Lentil Salad!
My Mediterranean lentil salad is full of fresh, crunchy textures and bright flavors. I often serve it as, but also love pairing it with my favorite Greek Meatballs or just a simple grilled chicken.
Looking for more meal prep lunch ideas? Try my Mediterranean Chicken Salad or Moroccan Couscous Salad. They all make great make-ahead lunch ideas!
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Why I Love This Recipe
- Hearty. Lentils are hearty and filling, making this a balanced meal when tossed with fresh vegetables.
- Versatile. Serve it as a side, pair it with your favorite protein, or customize with extra mix-ins and dressings.
- Great for meal prep. This Mediterranean lentil salad holds up well in the fridge, and all the components can be made ahead.
How to Cook Lentils
Cooking times and methods vary by lentil type. For this Mediterranean lentil salad, I use brown or green lentils (the most common types) or Puy French green lentils.
These lentils stay tender while holding their shape, making them perfect for a salad. To cook, use 3 cups of water per 1 cup of lentils, and simmer (covered) for 16 to 18 minutes until tender, and drain any excess water.
Red or yellow lentils don’t hold their shape as well, but are excellent for soups or stews like in my lentil soup recipe.
Ingredient Notes
I’ve included a few ingredient notes to help you when ingredient shopping for this Mediterranean lentil salad.
- Green or brown lentils: These are the most common, so common that if the package just says “lentils,” it’s most likely these. They look like a pale, green-ish brown.
- Cherry tomatoes: Adds color and freshness! You can use any type of tomatoes.
- Cucumbers: Adds amazing crunch. I prefer using English cucumbers for its soft skin.
- Baby spinach: One of my favorite ingredients to my lentil salad! Pick spinach that looks fresh and not wilted.
- Italian parsley: Adds nice aromatic flavors. Curly parsley works too.
- Kalamata olives: Love them! Feel free to use green olives or any type of olives you like.
- Feta cheese: Crumbled or cubed. Great for salty flavors and creamy texture.
- Red onions: Thinly sliced. To remove the strong flavor, soak sliced onions in water for 15 minutes before using.
- For the lemon dressing: Freshly squeezed lemon juice, olive oil, dijon mustard, honey, minced garlic, dried oregano, salt and pepper.
As always, the ingredient quantities can be found in the recipe card down below.
How To Make Lentil Salad
This recipe comes together in 4 easy steps. Let’s make it!
Step 1: In a medium pot, bring 3 cups of water to a boil. Add the lentils, return to a light boil, then reduce to low heat. Simmer gently, covered, for 16 to 20 minutes, until tender. Drain any excess water and transfer the lentils to a bowl to cool.
Step 2: Whisk all dressing ingredients (see recipe card below) and set aside.
Step 3: Arrange all the lentil salad ingredients in a large serving bowl, including the cooked lentils. Feel free to add any extra ingredients of your choice.
Step 4: Pour the prepared dressing and toss to combine, being careful not to break the lentils. Serve your Mediterranean lentil salad either warm or cold.
Tips for Success
- Rinse the lentils before using to get rid of any impurities or dirt.
- Choice of lentils: Brown or green lentils work best, as they hold their texture well. Puy lentils (French green lentils) are also a great option.
- Cooking time: Lentils usually take about 20 minutes to become fully tender. For this salad, 17-18 minutes keeps them still quite tender while holding their shape. If you prefer softer lentils, cook them closer to 20 minutes or longer.
- Simmer lentils gently over low heat with the pot covered. Boiling on medium or high heat can make lentils peel and turn mushy too quickly.
Make Ahead
Store cooked lentils up to 5 to 7 days ahead in a tight container, refrigerated. When ready to use, add it to your salad.
Make the vinaigrette up to 3-5 days ahead, and store in a mason jar in the refrigerator. Shake well before using. It may solidify when refrigerated – just let it sit on the counter for a few minutes.
Meal prep: Arrange or combine all the Mediterranean lentil salad ingredients in containers. Pack the dressing separately and add it to the lentil salad when ready to serve.
Recipe FAQs
Brown or green lentils are recommended for salads since they hold their shape and texture pretty well when cooked.
Preferably not. They are too soft, soggy, and mushy.
Either way is fine! I like to serve it slightly warm.
Yes! Try my homemade Greek salad dressing.
Pairing and Serving Ideas
Keep it simple with simple pan seared chicken breast or my lemon marinated grilled chicken.
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Mediterranean Lentil Salad
Ingredients
- 1 cup dried brown or green lentils - see note
- 1 ½ cups halved cherry tomatoes
- 1 ½ cups diced English cucumbers
- 1 ½ cups chopped fresh spinach leaves - packed
- ½ cup chopped Italian parsley
- ½ cup Kalamata olives - pitted and halved
- ¾ cup feta cheese - crumbled or cubed
- ¼ cup thinly sliced red onions
Lemon dressing
- ½ cup extra virgin olive oil
- 2 tablespoon fresh lemon juice - plus more to taste
- 1 to 2 teaspoons honey - to taste
- 1 teaspoon dijon mustard
- 1 cloves garlic - finely minced
- 1 teaspoon dried oregano
- Salt and pepper - to taste
Instructions
- Rinse the lentils thoroughly to remove any debris or impurities.
- Cook lentils: Bring 3 cups of water to a boil in a medium saucepan. Add the 1 cup of lentils, return to a light boil, then reduce to a low simmer. Cover the pot and simmer gently until tender but not mushy, 16 to 20 minutes. Drain, then spread in a shallow bowl to cool slightly. Tip: A gentle simmer prevents the skin from peeling off.
- Make the dressing: Combine all the dressing ingredients in a bowl and whisk until evenly combined. Adjust to taste.
- Assemble: In a large bowl, arrange the cooked lentils, tomatoes, cucumbers, spinach, olives, feta cheese, and onions. Pour the dressing over and toss to combine evenly. Enjoy slightly warm or cold.
Notes
- Brown or green lentils are the most common variety. If a package just says “lentils,” it’s usually these. They are pale green-brown in color.
- Rinse the lentils thoroughly before using to get rid of any impurities.
- Ratios: For every 1 cup of lentils, use 3 cups of water.
- Simmer lentils gently over low heat, covered, to prevent them from splitting or peeling.
- Check the lentils at the 16 or 18-minute mark. If needed, add 2-3 minutes until cooked to taste.
- Make ahead: Cooked lentils will keep for about 5 to 7 days in the fridge. The dressing will last about 3-5 days.
- Meal prep: Arrange or combine all the ingredients in containers. Keep the dressing separate and add when ready to serve.
- Storage: Place salad in an airtight container and refrigerate for up to 5 days.
Paula says
I want to use leftover lentils that I cooked with broth, garlic and rosemary.
It was cooked in my crockpot.
Amanda says
Thank you for this recipe! Love these good ingredients! It did take me a lot longer to make than it did you, however. Also, I’m interested to know the calories. Am I overlooking that info?
Tania says
Thank you for your kind words! I’ll update the recipe card with calories info soon!