Looking for a healthy, flavorful salad that’s both satisfying and simple to make? This Mediterranean Lentil Salad has become my go-to recipe for busy weekdays and potluck gatherings alike. Packed with protein-rich lentils, crisp vegetables, and bright Mediterranean flavors, this versatile dish works beautifully as a main course or side dish.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, finely diced
- 1 cup fresh parsley, chopped
- ½ cup fresh mint leaves, chopped
- 1 cup crumbled feta cheese
- ½ cup Kalamata olives, pitted and halved
- For the dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Start by cooking the lentils. Bring 3 cups of water to a boil in a medium saucepan. Add the lentils and reduce heat to maintain a gentle simmer. Cook for 20-25 minutes or until tender but still firm.
- While the lentils cook, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, and oregano in a small bowl. Season with salt and pepper to taste.
- Drain the lentils well and transfer them to a large bowl. While still warm, drizzle with about half of the dressing and toss gently. This helps the lentils absorb the flavors.
- Allow the lentils to cool to room temperature, then add the cucumber, tomatoes, red onion, parsley, and mint. Toss everything together.
- Add the feta cheese and Kalamata olives, then drizzle with the remaining dressing. Toss gently to combine.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 as a main course, 8-10 as a side dish
Recipe Notes
- Don’t overcook the lentils – they should be tender but still hold their shape. Test them frequently near the end of cooking time.
- You can make this salad up to 24 hours in advance. If doing so, add the herbs, feta, and final portion of dressing just before serving.
- For a vegan version, simply omit the feta cheese or replace it with your favorite plant-based alternative.
- French green lentils (Puy lentils) work especially well in this recipe as they hold their shape better than red or yellow lentils.
- To reduce the bite of raw red onion, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding to the salad.
Mediterranean Lentil Salad
A healthy, flavorful salad that's both satisfying and simple to make. Packed with protein-rich lentils, crisp vegetables, and bright Mediterranean flavors, this versatile dish works beautifully as a main course or side dish.
Ingredients
- 1 cup green or brown lentils rinsed
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1 red onion finely diced
- 1 cup fresh parsley chopped
- ½ cup fresh mint leaves chopped
- 1 cup crumbled feta cheese
- ½ cup Kalamata olives pitted and halved
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 3 cups water
Instructions
- Bring 3 cups of water to a boil in a medium saucepan. Add the lentils and reduce heat to maintain a gentle simmer. Cook for 20-25 minutes or until tender but still firm.
- While the lentils cook, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, and oregano in a small bowl. Season with salt and pepper to taste.
- Drain the lentils well and transfer them to a large bowl. While still warm, drizzle with about half of the dressing and toss gently. This helps the lentils absorb the flavors.
- Allow the lentils to cool to room temperature, then add the cucumber, tomatoes, red onion, parsley, and mint. Toss everything together.
- Add the feta cheese and Kalamata olives, then drizzle with the remaining dressing. Toss gently to combine.