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This Mediterranean lentil salad recipe makes a tasty and light meal or side salad. It’s simple to throw together and filled with fresh veggies and Greek flavors.
I figured it was time to add another healthy lentil salad to me repertoire. I have a vegan one that is really fresh and perfect for summer, but I hadn’t cooked lentils at all since I made that one.
It’s a shame, because lentils are good for you, filling, and low in calories. I used to love them as a kid, actually. I really need to get back to cooking them more regularly.
Lentil salads are great for making ahead or meal-prep so you have healthy food for a few meals.
This Greek lentil salad is packed with good stuff:
- Kalamata olives
- Red peppers
- Green peppers
- Red onions
- A light & tangy red wine vinaigrette dressing
Feel free to add in/swap out any ingredients based on what you like or what’s in your fridge. You can easily make this Mediterranean salad recipe vegan by leaving out the feta. Swap the feta for chickpeas if you want some more protein in here. There’s no right or wrong with salads like this. 🙂
Pro tip: Don’t salt the water that you’re cooking the lentils in – it can change the texture of the lentils.
Mediterranean flavors are some of the best in the world!
I hope you will give this Mediterranean lentil salad recipe a try!
Questions? Ask me in the comments below. 🙂
Mediterranean Lentil Salad
- 3/4 cup green lentils rinsed
- 3 Persian (mini) cucumbers or 1/2 English cucumber sliced
- Large handful little tomatoes (grape, cherry, etc.) cut into halves
- 1 red bell pepper chopped
- 1/2 green bell pepper diced
- 2 tablespoons red onion chopped
- Handful kalamata olives pitted
- 3.5 ounces cubed feta (I buy the kind packed in oil & herbs)
- 1/2 teaspoon dried oregano or more to taste
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt & pepper to taste
- Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
- Meanwhile, prep the other ingredients and add them to a medium salad bowl.
- Once the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.
- Add the dried oregano, red wine vinegar, and olive oil to the salad (you may need to add more depending on your taste preferences). Add salt & pepper to taste - I am pretty generous since I do not salt the lentils prior to cooking them. Toss the salad.
- Serve immediately or chill first. Salad will keep for a few days in the fridge.
- It's best not to salt the lentils until after they're cooked. Keep this in mind and don't forget to give the salad plenty of salt for flavor.
- Serves 4-6 depending on how much people eat.
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