This post may contain affiliate links. Please read our disclosure policy.
This Mediterranean lentil salad recipe makes an irresistibly fresh and light meal or side salad. It’s simple to throw together and bursting with bright Greek flavors!
You may also like my Mediterranean Chicken or Easy Greek Pasta Salad next.
Why you’ll love it
Mediterranean flavors are some of the best in the world! They’re fresh and have signature ingredients like oregano and feta. The light and tangy red wine vinaigrette in this Greek lentil salad is simple to whip up and will transport you to the Mediterranean.
I’ll take Greek salad however I can get it, but I figure the addition of lentils make it a hearty, filling dish. It’s great as a side salad but substantial enough to be a satisfying vegetarian lunch. It’s packed with goodness from fresh veggies, olives, and plenty of feta cheese.
What you’ll need
- Lentils – this legume is good for you, filling, low in calories, and really nutritious. We’re using green lentils.
- Cucumbers – I prefer mini ones, but English is fine
- Tomatoes – my go-to are grape or cherry tomatoes
- Bell pepper – use any colors, but I chose red and green
- Onion – red onion is best raw in salads vs. other varieties since it’s less sharp
- Olives – Kalamata olives are the jewel of Greece. The briny aspect is so tasty.
- Feta – the salty, creamy quality of feta is irresistible! I like cubed, but crumbled works.
- Dressing – my simple vinaigrette has dried oregano, olive oil, and red wine vinegar
Pro tip
Don’t salt the water that you’re cooking the lentils in — it can change the texture of the lentils.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- These glass prep bowls are my go-to for tossing salads, and I chop up the vegetables effortlessly with a quality chef’s knife.
- Lentil salads like this one are great for making ahead or meal prep so that you have a fresh and healthy option for a few meals! I like these containers.
- Serve it up with these handy scissor salad tongs.
How to make Greek salad with lentils
This is an overview, and full ingredients & instructions are in the recipe card below.
- Rinse, then cook the lentils until tender. While they’re cooking, chop and prep the remaining salad ingredients and add to a bowl.
- Drain and rinse the lentils, then transfer them to the salad bowl.
- Add the vinaigrette ingredients and toss. Season generously with salt & pepper to bring out the flavors. Chill if desired.
Substitutions and variations
- As with any salad dressing, taste and adjust to suit your individual tastes! Some people like more dressing overall, more/less acidity, etc.
- This is a flexible salad. If you’re not concerned with keeping more traditionally Greek flavors, feel free to change it up. Got fresh garden herbs? Throw ’em in. Sun-dried tomatoes would be fun too.
- Leave out the feta (or use a plant-based one) to make this a vegan lentil salad.
What to serve with Greek lentil salad
- For a fantastic summer meal, serve as a side salad with other cookout favorites like my Ground Turkey Burgers or Grilled Pork Chops.
- It’s great on its own as a lighter meal with a big slice of bread. Try sourdough.
- If you’re looking for a Greek-inspired feast, make it alongside my Creamy Tzatziki and Melitzanosalata, warm pita for dipping, and Saganaki.
Leftovers and storage
- Leftovers of this lentil salad hold up well for 3-4 days in the fridge no problem.
- I like to store it in individual portions in the fridge so that it’s ready to go for taking along for work lunches etc.
- Feel free to add a drizzle more oil or vinegar to revive leftovers if desired.
More easy salad recipes
If you gave this Mediterranean lentil salad a try, please leave a star rating and review below! You can also tag me on Instagram with any of your S&L creations.
Mediterranean Lentil Salad
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe is amazing! I tried it today and it did not disappoint.
So happy you liked it!! Thanks for your review! 😀
Would you confurm the quantity referred to as 1 cup in grammes please
Hi Carol! I’m not sure offhand, but Google says 200g. Hope that helps. 😊
Hi Natasha,
I made this just now for dinner and it tastes heavenly.
Thanks a ton,
Tanvi
That’s great! Thanks for letting me know. 🙂
I grew up eating lentil salads but they never looked this good!
Aw thanks, Matt!!
Can you use canned lentils
Hi Lucille! You could definitely give those a try. Make sure to drain them well. Hope you enjoy the salad!
I need to used canned too-
I never have enough time! If tried let me know the outcome
What a gorgeous salad!
Thank you!
I can’t use peppers due to (my husband’s) allergy to them. What can you suggest as a substitute? Your recipe looks fantastic and I definitely plan to try it. Thanks.
Hi Jean! You could definitely just skip them altogether or replace them with another crunchy veggie that you like. If you’re not too worried about keeping the salad traditionally Greek, I think celery would add a nice crunch and flavor to it.
Love the Mediterranean flavors of this salad Natasha. This would be delicious for lunch or dinner! So nice and hearty!
Thanks so much, Mary Ann!!
Your lentils are gorgeous. I need to practice more. I swear whenever I make lentils it tastes good but gets mushy pretty quick. Also I love that feta is at the top of your list up there-as it should be!! Feta forever! This looks so good, I wish I were having it for lunch!
Thank you!!! Yeah, they can turn to mush. I try to watch them closely haha. I think I’ve been lucky so far since I am not always paying attention. 🙂