This Mediterranean Lentil Salad is a bright, protein-packed dish that comes together in about 20 minutes. It stores well for meal prep, is vegetarian, gluten-free, and easy to adapt to whatever you have on hand.
We are new to Mediterranean flavours, but my husband and I both thought this was incredible. We’ll be making it again and again!
– Tricia
If you want a substantial salad that works for lunch or dinner, this Mediterranean lentil salad fits the bill. After developing many popular salads — from hearty grain bowls to crisp green blends — I know the elements that make a salad satisfying: balance, texture, and a bold dressing.
This version combines French lentils with crunchy vegetables, fresh herbs, tangy sun-dried tomatoes, briny olives, and creamy feta, all tossed in a zesty red wine vinaigrette. It’s a great make-ahead recipe: prepare it once and enjoy several days of easy, flavorful meals.
Recipe Highlights
- Ready in 20 minutes: Minimal prep and simple steps make this quick to assemble.
- Meal prep friendly: Holds up well in the fridge without going soggy.
- Vegetarian and gluten free: Suitable for many diets and easily adapted.
- Easy to customize: Swap cheeses, herbs, or vegetables to suit your pantry.
Key Ingredients
- French lentils: They keep their shape and won’t turn mushy. Brown or black lentils also work; avoid red lentils because they break down too much for this salad.
- Feta cheese: Adds a salty, creamy contrast. Use cow or sheep feta, or omit or replace with a plant-based alternative for a dairy-free version.
*This is an overview — the full ingredient list with measurements appears in the recipe card below.
How To Make Mediterranean Lentil Salad
Step 1: Combine the salad ingredients in a large bowl.
Step 2: Drizzle with the red wine vinaigrette, toss gently to combine, and serve. Letting it rest for 20–30 minutes improves the flavor.
Recipe Variations
- Vegan option: Omit the feta or substitute a plant-based cheese.
- Extra protein: Add chickpeas, white beans, grilled halloumi, or crispy tofu.
- Swap vegetables: Cherry tomatoes, roasted peppers, or artichoke hearts all pair well.
- Make it heartier: Stir in cooked quinoa or farro, or add a crunchy topping like seed crackers for texture.
How To Store
Keep the salad in an airtight container in the refrigerator for up to 4 days. The textures hold up well, so it remains appealing throughout the week.
Jess’s Tips
- Use dried or canned lentils: Both work — if you use dried lentils, cook them until tender and let them cool before adding to the salad.
- Let it rest: Allow 20–30 minutes for the flavors to meld before serving.
- Season last: Feta and olives add salt, so taste before adding extra salt.
- Chop evenly: Uniform pieces make the salad easier to eat and more enjoyable.
Frequently Asked Questions
Yes. This salad is ideal for making ahead and often tastes better after it has rested a few hours.
Yes. Drain and rinse canned lentils well before using; their texture may be slightly softer than cooked French lentils.
It’s satisfying on its own or served alongside grilled vegetables, falafel, chicken, or warm pita with hummus.
If you try this Mediterranean Lentil Salad, please leave a comment and rating to share your experience. I love seeing variations and hearing how you customize recipes for your meals.
Mediterranean Lentil Salad
- Author: Jessica Hoffman
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main, Side
- Method: Mix
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Lentil Salad is a fresh, protein-rich recipe that comes together in about 20 minutes. It’s great for lunches, potlucks, or as a make-ahead meal for the week.
Ingredients
Salad
- 2 cups cooked French lentils, cooled
- 1 bell pepper, finely chopped
- 1 cup chopped cucumber
- 1/4 cup finely chopped red onion
- 1/3 cup kalamata olives, pitted and halved
- 1/4 cup sliced sun-dried tomatoes
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
Vinaigrette
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Add the cooked lentils, bell pepper, cucumber, red onion, olives, sun-dried tomatoes, feta, basil, and mint to a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until well combined.
- Pour the vinaigrette over the lentil mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or refrigerate for 30 minutes to allow the flavours to develop.
Notes
Use dry or canned lentils depending on what you have. If using canned, drain and rinse thoroughly. Taste before adding salt since olives and feta add saltiness. Store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 260
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g