This Mediterranean Lentil Salad is a healthy and satisfying dish made with tender lentils, crisp vegetables, crumbled feta cheese, and a zesty homemade vinaigrette. Packed with protein and fresh herbs, it’s perfect for meal prep, light lunches, or a vibrant side dish for your next summer gathering.
Table of Contents
- Ingredients You’ll Need
- Ingredient Tips & Substitutions
- How to Make Mediterranean Lentil Salad
- How to Store & Make Ahead
- Other Salad Recipes You’ll Love
- Final Thoughts
- Connect With Me
Summer is finally in full swing, and I’ve been leaning hard into effortless, flavorful meals that keep well in the fridge and bring color to the table. As a recipe developer and entertaining expert, I’m always looking for dishes that strike the perfect balance between wholesome and exciting—and this Mediterranean lentil salad does exactly that.
Lentils aren’t always the first ingredient people reach for when planning a summer salad, but once you try this one, you’ll understand why I keep coming back to it. It’s hearty without being heavy, full of bright Mediterranean flavors, and ideal for make-ahead meals or sharing at picnics and potlucks.
Ingredients You’ll Need
This salad is built around simple Mediterranean ingredients and pantry staples, making it easy to prepare any time.
For the Salad
- 1 cup dry brown lentils
- 1 cup water + 2 cups vegetable broth (for simmering)
- 1 cup cherry tomatoes, halved – Adds juicy sweetness. Use ripe summer tomatoes if possible.
- 1 small cucumber, thinly sliced – I prefer Persian or English cucumbers for their crunch and thin skin.
- ½ red onion, thinly sliced – Soak in cold water for 10 minutes for a milder flavor.
- ¼ cup fresh parsley, chopped – Bright and herbaceous.
- ¼ cup fresh basil, chopped – Adds sweet, aromatic depth.
- ½ cup feta cheese, crumbled – Tangy, creamy, and classic for Mediterranean salads.
For the Dressing
- ½ cup extra virgin olive oil – Use a good-quality oil for best flavor.
- Juice of ½ a lemon – Adds a fresh citrus punch.
- 1 tbsp white wine vinegar – Helps balance the richness of the lentils and feta.
- 1 tbsp Dijon mustard – Adds complexity and helps emulsify the dressing.
- 1 tbsp honey – Balances acidity and ties everything together.
- Salt and black pepper to taste
Ingredient Tips & Substitutions
- Lentils: Brown lentils work beautifully here, but you can also use green lentils or French lentils for a firmer texture.
- Feta: For a vegan Mediterranean lentil salad, swap feta for a plant-based alternative or leave it out entirely.
- Herbs: Fresh dill or mint can be substituted or added to boost the Mediterranean flavors.
- Add-ins: Try adding sliced red bell pepper, black olives, or chopped sun-dried tomatoes for variety.
How to Make Mediterranean Lentil Salad
- Cook the Lentils:
Rinse the lentils under cold water. Add to a pot with 1 cup of water and 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes, or until tender but not mushy. Drain and let cool. - Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper. - Assemble the Salad:
In a large mixing bowl, combine the cooked lentils, tomatoes, cucumber, red onion, parsley, and basil. Drizzle with the dressing and toss gently to coat. - Add Feta:
Sprinkle crumbled feta cheese over the top just before serving.
Expert Tips for the Best Lentil Salad
Don’t overcook your lentils – You want them tender but holding their shape.
Cool lentils completely before adding other ingredients to prevent wilting the herbs and melting the cheese.
Make the dressing in advance – It gets even better as it sits!
Soak your red onions – A quick soak in cold water takes the bite out, especially important if serving to guests.
How to Store & Make Ahead
- Make Ahead: You can cook the lentils and make the dressing up to 2 days ahead. Store them separately and assemble when ready.
- Leftovers: Store leftover salad in an airtight container in the fridge for up to 4 days. The flavors deepen over time!
- Meal Prep: This salad is excellent for lunch prep. Portion it into individual containers for grab-and-go meals.
Other Salad Recipes You’ll Love
- Summer Barley Salad
- Easy Black Bean, Cucumber and Feta Salad
- Easiest Kale Chickpea Salad
- Roasted Vegetable Pasta Salad
- Simple Summer Strawberry Salad with Spinach and Feta
- Chickpea Pasta Salad with Feta Dressing
FAQ
Final Thoughts
This Mediterranean Lentil Salad is exactly the kind of recipe I love sharing: vibrant, wholesome, and made with fresh ingredients that celebrate the season. Whether you’re following the Mediterranean diet or just looking to add more plant-based meals to your routine, this salad is a winner.
Pair it with grilled chicken, tuck it into pita wraps, or enjoy it solo with a glass of white wine—it’s versatile, satisfying, and endlessly customizable.
Let me know if you try it! I always love hearing how you make these recipes your own 💛
Connect With Me
Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Mediterranean Lentil Salad Recipe
This Mediterranean Lentil Salad is a healthy and satisfying dish made with tender lentils, crisp vegetables, crumbled feta cheese, and a zesty homemade vinaigrette. Packed with protein and fresh herbs, it's perfect for meal prep, light lunches, or a vibrant side dish for your next summer gathering.
Ingredients
- 1 cup dry brown lentils
- 2 cups water
- 1 cup vegetable broth
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ½ cup crumbled feta cheese
- ½ cup extra virgin olive oil
- Juice of ½ a lemon
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. Add to a pot with water and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes or until tender. Drain any excess liquid and let cool.
- While lentils are cooling, prep your vegetables: halve the cherry tomatoes, slice the cucumber and red onion, and chop the parsley and basil.
- In a small bowl or jar, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine cooled lentils, tomatoes, cucumber, red onion, parsley, basil, and feta. Pour over the dressing and gently toss to combine.
- Serve immediately or refrigerate for up to 4 days. Flavors will deepen over time!
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
