This hearty Mediterranean Lentil Salad is perfect as a lunch, side dish, or vegetarian main. Packed with cucumbers, tomatoes, olives, feta, and protein-rich lentils, you’ll love the flavors and textures!
Don’t forget to pin and save for later! 🙂
Why You’ll Love It
High Protein: Lentils are a fantastic source of vegetarian protein, ideal for salads, soups, or as taco fillings.
Affordable: A pound of dry lentils is inexpensive and can be stored for up to a year.
PIN IT NOW to save for later!
Ingredients For Mediterranean Lentil Salad
- Green Lentils: Firm texture, perfect for salads.
- Cucumber: Use Persian or English for crispness.
- Red Onion: Milder flavor, great for salads.
- Flat Leaf Parsley
- Cherry Tomatoes: Add sweetness.
- Kalamata Olives: Briny and salty.
- Feta: Salty, crumbly cheese. Buy a block for best flavor.
- Red Wine Vinegar & Lemon Juice: For acidity in the vinaigrette.
- Dijon Mustard: Adds tang and thickens the vinaigrette.
- Honey: Sweetens the vinaigrette.
- Dried Oregano
- Olive Oil: Use good quality for noticeable flavor.
PIN IT if you LOVE IT!
How to Make Mediterranean Lentil Salad
1. Cook Lentils: Rinse lentils, boil with 3 cups water for 20 minutes until tender. Drain and cool.
2. Prep Ingredients: Chop cucumber, onion, tomatoes, parsley, olives. Add to lentils with crumbled feta.
3. Make Vinaigrette: Combine ingredients, whisk until blended. Pour over salad, toss, and adjust seasoning.
Lentil Salad FAQ
Vegan Version: Omit feta, replace honey with sugar or maple syrup.
Best Lentils: Green or French lentils hold shape best; black lentils also work.
Storage: Keeps up to 4 days in the fridge.
DON’T LOSE THE DELICIOUS RECIPE! GO FOLLOW US OVER ON INSTAGRAM, FACEBOOK AND PINTEREST FOR MORE RECIPES!
Don’t lose this delicious recipes:
Mediterranean Lentil Salad
This hearty Mediterranean Lentil Salad is perfect as a lunch, side dish, or vegetarian main. Packed with cucumbers, tomatoes, olives, feta, and protein-rich lentils, you'll love the flavors and textures!
Ingredients
Salad
- 1 cup uncooked green lentils (or 2 1/2 cups cooked)
- 1 cup diced cucumber
- 1 cup quartered cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped kalamata olives
- 1/3 cup crumbled feta
Vinaigrette
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse the dry lentils in a mesh strainer under running water. Place them in a medium saucepan with 3 cups of water and bring to a boil. Once boiling, cover with a lid, reduce the heat, and let simmer for 20 minutes or until they are tender but not mushy. Drain any excess water and transfer the lentils to a serving bowl to cool while you prepare the rest of the salad.
- Whisk the vinaigrette ingredients together and set aside.
- Add the remaining salad ingredients to the cooled lentils, along with the vinaigrette. Gently mix until everything is combined. Check the seasoning and either serve immediately or cover and refrigerate until needed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgCarbohydrates: 17gFiber: 5gSugar: 5gProtein: 7g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.