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Mediterranean Lentil Salad

A vibrant, protein-packed salad featuring tender lentils, fresh crisp vegetables, tangy feta cheese, and briny olives, all tossed in a zesty lemon-herb vinaigrette. Perfect for meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Salad Base
  • 3 cups cooked brown or green lentils approx. 1 cup dried
  • 1.5 cups cherry tomatoes halved
  • 1 English cucumber diced
  • 0.5 red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and roughly chopped
  • 0.5 cup green olives pitted and roughly chopped
  • 0.75 cup feta cheese crumbled
  • 0.5 cup fresh parsley chopped
The Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice from 1-2 lemons
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Saucepan
  • Fine-mesh sieve
  • Large serving bowl
  • Small jar or bowl for dressing

Method
 

  1. If using dried lentils: Rinse 1 cup lentils and simmer in 3 cups water/broth for 20-25 minutes until tender but firm. Drain and cool completely.
  2. While lentils cool, prepare the vegetables: halve tomatoes, dice cucumber, slice onion, and chop olives and parsley.
  3. In a small jar or bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
  4. In a large serving bowl, combine the cooled lentils, prepared vegetables, olives, feta cheese, and parsley.
  5. Pour the dressing over the salad and toss gently until everything is evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For the best texture, ensure lentils are completely cool before assembling the salad. This salad keeps well in the fridge for up to 5 days.