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This Lentil Salad Recipe is fresh, hearty, and bursting with delicious Mediterranean-inspired flavor. Made with tender lentils, crisp vegetables, parsley, and feta in a simple lemon-Dijon dressing, it’s easy to make ahead and perfect for lunch, dinner, or entertaining.
Lentils are protein-packed legumes that are inexpensive, versatile, and SO good for you! They’re my go-to when I am trying to eat less meat while still adding plenty of protein. Plain lentils may not taste like much, but dressed up nicely, they make an excellent addition to any weekly meal plan.
To celebrate these lovely little legumes, and to prove their awesomeness to any nonbelievers, I’m sharing my favorite Mediterranean lentil salad.
This recipe starts with dry lentils simmered until just tender. Unlike beans, they do not require an overnight soak, so they take just 15 to 25 minutes to cook. Once cooked, the lentils are drained and set aside to cool before being tossed with a flavorful lemon-Dijon dressing, crunchy cucumbers, sweet tomatoes, red onion, and tangy crumbled feta cheese. Serve it chilled or at room temperature, on its own or paired with recipes like Greek chicken, chicken souvlaki, baba ganoush, or homemade pita bread.
Why You’ll Love This Lentil Salad Recipe
- It’s fresh, bright, and full of Mediterranean-inspired flavor
- Easy to make with simple, wholesome ingredients
- Hearty enough for lunch or a light dinner
- Great for meal prep and make-ahead meals
- Delicious served on its own or with your favorite Greek-inspired mains
Table of Contents
Ingredients and Substitutions
This lentil salad is made with simple, fresh ingredients. The lentils make it filling, the vegetables add crunch and freshness, and the lemon-Dijon dressing ties everything together with bright, tangy flavor.
For the Salad
- Lentils: I like using green or brown lentils in this salad because they hold their shape well after cooking and have a mild, earthy flavor. French green lentils or black beluga lentils would also work. I do not recommend red or yellow lentils here, as they tend to soften too much and become mushy.
- Vegetables: This salad is made with diced cucumber, cherry tomatoes, and red onion for freshness and lots of color. English cucumber works especially well because it has fewer seeds. You can also swap the cherry tomatoes for diced Roma tomatoes if needed, and if you prefer a milder onion flavor, let the sliced red onion soak in cold water for a few minutes before adding it to the salad.
- Fresh parsley: Fresh parsley adds a clean, herby flavor that brightens the whole salad. Flat-leaf parsley is my favorite, but curly parsley works in a pinch. You could also add a little fresh mint for a more Mediterranean-inspired twist.
- Feta cheese: Crumbled feta adds a creamy, salty finish that pairs beautifully with the lentils and lemon dressing. To keep the salad dairy-free or vegan, simply leave it out.
For the Lemon-Dijon Dressing
The dressing is a simple mix of olive oil, fresh lemon juice, Dijon mustard, garlic, honey, salt, and cumin. It is bright, tangy, and full of flavor, with just a touch of sweetness to balance everything out. For a vegan version, swap the honey for maple syrup or leave it out altogether. Feel free to adjust the lemon juice, Dijon mustard, or salt to taste once everything is combined.
How to Make Mediterranean Lentil Salad
This lentil salad comes together in just a few simple steps. Enjoy right away at room temperature or chill before serving.
- Cook the lentils: Rinse the lentils well under cold water and remove any broken pieces or debris. Add them to a pot, cover with water or broth, and bring to a boil. Reduce the heat, cover, and simmer until tender but not mushy.
- Drain and cool: Drain the cooked lentils in a fine-mesh strainer and let them cool slightly. This helps keep the vegetables crisp and prevents the feta from softening too much once everything is mixed together.
- Prep the vegetables: As the lentils cool, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and mince the parsley.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, garlic, honey, salt, and cumin until smooth and well combined.
- Assemble the salad: Add the lentils, cucumber, tomatoes, red onion, and parsley to a large bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
- Finish and serve: Top with crumbled feta and serve right away, or let the salad chill for a bit before serving to give the flavors more time to come together. It is delicious cold or at room temperature.
Pro Tip
For the best flavor, cook the lentils in chicken or vegetable broth instead of water. You can also add aromatics like a bay leaf, fresh rosemary, thyme, shallot, or smashed garlic while they simmer. Wait until the lentils are fully cooked before seasoning with salt or acidic ingredients like vinegar, lemon juice, or tomatoes, as these can keep the lentils from becoming tender. For more helpful tips, check out my post, How to Cook Lentils (on the Stovetop and Instant Pot).
Serving Ideas
This lentil salad recipe is filling enough to enjoy on its own for lunch, but it also works beautifully as part of a Mediterranean-inspired dinner spread. Greek meatballs, homemade gyro meat, Greek lemon chicken thighs, and lamb chops are all fantastic, but it is just as delicious served alongside any of the following vegetarian dishes:
And for a mezze-style spread, pair this Mediterranean lentil salad with my easy hummus recipe, creamy tzatziki sauce, and whipped feta dip.
Frequently Asked Questions
Yes. Canned lentils are a great shortcut for this lentil salad recipe. Just drain and rinse them well before using. Keep in mind that canned lentils are often softer than home-cooked lentils, so the final texture may be a little less firm.
This Mediterranean lentil salad is easy to customize with extra vegetables, herbs, and toppings. Try adding fresh arugula, chopped mint, kalamata olives, diced red bell pepper, roasted chickpeas, or pomegranate seeds for extra texture and flavor. Roasted butternut squash or baked sweet potato are also a delicious additions if you want to make it a little more seasonal.
Green lentils, brown lentils, French green lentils, and black beluga lentils are all great choices for lentil salad because they hold their shape well after cooking. Red and yellow lentils are better suited for soups, stews, and dals since they break down much more quickly and can become too soft for salad. For a closer look, check out Popular Types of Lentils (and how to use them).
Make-Ahead and Storage Tips
This lentil salad is an excellent make-ahead recipe because the flavors continue to develop as it sits. You can prepare it several hours in advance or make it the day before and store it in the refrigerator until ready to serve.
Store leftover lentil salad in an airtight container in the refrigerator for up to 5 days. Before serving, give it a good stir and add a squeeze of fresh lemon juice or a drizzle of olive oil, if needed, to freshen it up. This salad can be enjoyed chilled or brought to room temperature before serving.
More Mediterranean-Inspired Recipes
If you try making this Mediterranean lentil salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Mediterranean Lentil Salad
Ingredients
For the Salad
- 1 cup dry lentils, please see notes
- 1 cup English cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 tablespoon fresh parsley, finely chopped
- ¼ cup feta cheese, crumbled, plus more to taste
For the Dressing
- ½ cup olive oil
- ¼ cup fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard, plus more to taste
- 2 cloves garlic, minced
- 1 teaspoon honey
- ½ teaspoon salt, plus more to taste
- ½ teaspoon ground cumin
Instructions
- Cook the lentils: Rinse the lentils well under cold water and pick out any broken pieces or debris. Transfer them to a medium saucepan and cover with water or broth by about 1 inch.
- Simmer until tender: Bring the lentils to a boil, then reduce the heat to low. Cover and simmer for 15 to 25 minutes, or until tender but not mushy.
- Drain and cool: Drain the lentils in a fine-mesh strainer and spread them out on a baking sheet or large plate to cool slightly.
- Mix the dressing: In a medium bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and cumin until smooth and well combined.
- Assemble the salad: Add the cooled lentils to a large mixing bowl with the diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.
- Dress the salad: Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.
- Finish and serve: Sprinkle the feta over the top and serve immediately, or chill for later. Enjoy cold, at room temperature, or slightly warm.
Notes
- Best lentils for lentil salad: Green lentils, brown lentils, French green lentils, and black beluga lentils all work well because they hold their shape after cooking. I do not recommend red or yellow lentils for this recipe, as they become too soft and mushy.
- Boost the flavor: For extra flavor, cook the lentils in vegetable or chicken broth instead of water. You can also add aromatics like a bay leaf, thyme, rosemary, shallot, or smashed garlic while they simmer.
- No soaking needed: Unlike dried beans, lentils do not need to be soaked before cooking.
- Serve warm or cold: This lentil salad is delicious served slightly warm, chilled, or at room temperature.
- Make ahead and storage: This salad keeps well in an airtight container in the refrigerator for up to 5 days. Before serving, give it a stir and add a squeeze of fresh lemon juice or a drizzle of olive oil if needed to freshen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
