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Overhead view of Mediterranean Lentil Salad with feta and fresh herbs in a white bowl.

Ultimate Mediterranean Lentil Salad

A refreshing, high-protein salad featuring earthy green lentils, crisp vegetables, and a zesty lemon-herb vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup dry green/brown lentils;
  • 3 cups water;
  • 1 cup cherry tomatoes halved;
  • 1 English cucumber diced;
  • 1/2 red onion finely diced;
  • 1/2 cup Kalamata olives pitted/sliced;
  • 1/2 cup Feta cheese crumbled; 1/4 cup fresh parsley (chopped);
  • 2 tbsp fresh mint chopped.
Dressing:
  • 1/4 cup extra virgin olive oil;
  • 1 large lemon juiced;
  • 2 cloves garlic minced;
  • 1 tsp dried oregano;
  • salt & pepper to taste.

Method
 

  1. Rinse lentils. In a pot, combine lentils and water. Bring to a boil, then simmer for 18-20 minutes until tender. Drain and cool.
  2. In a small bowl, whisk olive oil, lemon juice, garlic, and oregano.
  3. In a large bowl, combine cooled lentils, tomatoes, cucumber, onion, and olives.
  4. Pour dressing over salad and toss.
  5. Gently fold in feta, parsley, and mint. Season with salt and pepper.

Notes

Use Green or Puy lentils for the best texture; add Feta last if meal prepping; for a vegan version, omit cheese or use avocado; let marinate for 30 minutes before serving.