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Fresh Mediterranean Lentil Salad

Fresh Mediterranean lentil salad with creamy feta and glossy olives close up

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This vibrant lentil salad is a perfect reset meal, packed with hearty lentils, crisp vegetables, and a bright lemon-herb dressing. It's a nourishing, make-ahead dish that defines simple Mediterranean eating. Ideal for meal prep, it tastes even better as the flavors meld over a few days.

Ingredients

Scale
  • 1 cup dry brown or green lentils, rinsed
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Cook the lentils in 3 cups of water or broth in a saucepan. Bring to a boil, then simmer uncovered for 18-22 minutes until tender but firm. Drain and spread on a tray to cool.
  2. While lentils cook, prepare the vegetables and herbs. Dice the cucumber, bell pepper, and onion. Halve the tomatoes and olives. Chop the parsley and mint. Place all in a large bowl.
  3. Make the dressing by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
  4. Add the cooled lentils to the bowl with the vegetables. Pour the dressing over everything and toss gently to combine.
  5. Let the salad marinate for at least 15-20 minutes to allow flavors to develop. Sprinkle with feta cheese just before serving, if using.

Notes

For best texture, do not overcook the lentils and let them cool before mixing. The salad stores well in the fridge for 4-5 days. For a vegan version, omit the feta. Soak the diced onion in cold water for 10 minutes to mellow its bite if preferred.

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