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Close-up photo of lentil salad in a shallow white bowl with brown lentils, diced dark green cucumber, halved red cherry tomatoes, chopped parsley, sliced purple-red onion, crumbled white feta cheese, and a lemon wedge on the side.
5 from 2 votes

Mediterranean Lentil Salad

This Mediterranean lentil salad is made with tender lentils, crisp cucumber, cherry tomatoes, red onion, parsley, feta cheese, and a bright lemon-Dijon dressing. It is fresh, hearty, easy to make ahead, and perfect for lunch, dinner, or meal prep.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 316kcal
Chef: Jessica Randhawa

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

Calories: 316kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 286mg | Potassium: 534mg | Fiber: 11g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 3mg
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