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This Mediterranean Lentil Salad is a fresh, protein packed meal that comes together in just 20 minutes and stores beautifully for meal prep. It’s vegetarian, gluten free and easy to customize.
Table of Contents
If you’re looking for a hearty salad that feels satisfying enough for lunch or dinner, this Mediterranean lentil salad delivers! I’ve been developing salads for years, from my viral Kale Pasta Caesar Salad to my Roasted Vegetable Quinoa Salad and of course my viral salad series on Instagram, so I know a thing or two about what makes a great salad.
This Mediterranean Lentil Salad is make with French lentils, crisp vegetables, herbs, and a bold red wine vinaigrette. It’s the kind of recipe you can make once and eat for several days making it the perfect make ahead salad for the week.
Recipe Highlights
- Ready in 20 minutes: Minimal prep, no complicated steps, and one bowl. Also try this Quinoa Chickpea Salad for another meal prep favourite!
- Meal prep friendly: Wont get soggy as it sits.
- Vegetarian and gluten free: Great for a variety of diet types.
- Easy to customize: Swap the cheese, herbs, or vegetables based on what you have.
Key Ingredients
- French lentils: These are the best choice for lentil salads because they hold their shape and do not turn mushy. You can also use regular brown lentils or black lentils. Save red lentils for recipes like Red Lentil Curry, as they’d break down too much in this salad.
- Feta cheese: Feta adds saltiness and creaminess. You can use cow or sheep’s milk feta. For a dairy free option, simply leave it out or use a plant based feta.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Mediterranean Lentil Salad
Step 1: Add all the salad ingredients to a large salad bowl.
Step 2: Add the red wine vinaigrette and toss together and serve.
Recipe Variations
- Make it vegan: Skip the feta or use a dairy free alternative.
- Add more protein: Toss in chickpeas, white beans, grilled halloumi or crispy air fryer tofu.
- Change the vegetables: Cherry tomatoes, roasted red peppers, or artichoke hearts all work well.
- Add grains: Stir in cooked quinoa or farro like I use in this Greek Farro Salad to make it extra hearty.
How To Store
Store the salad in an airtight container in the fridge for up to 4 days. This salad holds its texture well and will not get soggy.
Jess’s Tips
- Use dry or canned lentils: Whichever you have on hand will work. If using dried lentils make sure to let them cook after cooking.
- Let the salad sit before serving: Giving it 20 to 30 minutes allows the flavours to fully develop.
- Season at the end: Feta and olives are salty, so taste before adding extra salt.
- Chop everything evenly: This makes the salad easier to eat.
Frequently Asked Questions
Yes. This salad is ideal for making ahead and actually tastes better after it sits for a few hours!
Yes. Drain and rinse them very well before using. The texture may be slightly softer than cooked French lentils.
It works well on its own, or as a side with grilled vegetables, air fryer falafel, chicken, or pita and homemade healthy hummus.
Try These Salad Recipes Next!
If you tried this Mediterranean Lentil Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Mediterranean Lentil Salad
- 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 packed 20 minute recipe!
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
Cook dry lentils or use canned lentils.
Taste before adding salt since the olives and feta are already salty.
Store in the fridge up to 4 days
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 260
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
We are new to the Mediterranean style of food but my husband and I both thought this dish was amazing. We’ll definitely be making this again and again!
So glad to hear you both enjoyed it 🙂
So easy to make and works beautifully for meal prep! Love this one to pack for easy lunches!
Hello, how many cups cooked lentils are we to use? It’s not listed in the ingredient list. Thanks, looks delicious!
Hi Lola! Sorry about that its a typo! It’s 2 cups!!!