Description
Mediterranean Lentil Salad is a fresh, protein-packed dish that brings together hearty lentils, crisp vegetables, bright herbs, and a zesty lemon dressing in one vibrant bowl. This wholesome salad is inspired by the sunny flavors of the Mediterranean and makes a perfect side dish, light lunch, or meal-prep favorite. It’s colorful, satisfying, and filled with simple ingredients that work beautifully together.
Ingredients
- 1½ cups dry brown or green lentils (or about 3 cups cooked lentils)
- 1 cup cherry or grape tomatoes, halved
- 1 English cucumber, diced
- ¼ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 1–2 tablespoons fresh mint, chopped (optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Rinse the lentils under cool water and remove any debris.
- Add lentils to a pot with plenty of water and bring to a gentle boil.
- Reduce to a simmer and cook for 20–25 minutes until tender but not mushy.
- Drain excess water and allow lentils to cool completely.
- Chop tomatoes, cucumber, red onion, parsley, mint, and olives.
- Place chopped vegetables and herbs into a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
- Add cooled lentils to the vegetables.
- Pour dressing over the mixture and gently toss to combine.
- Fold in crumbled feta cheese.
- Refrigerate for 20–30 minutes before serving.
Notes
Brown or green lentils hold their shape best for salads. Avoid red lentils as they become mushy. Canned lentils can be used if rinsed and drained well. Let lentils cool fully before mixing to keep vegetables crisp. Adjust lemon juice and salt after chilling if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean