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Mediterranean Lentil Salad

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Mediterranean Lentil Salad is a hearty, wholesome dish featuring tender cooked lentils tossed with fresh vegetables, herbs, and a bright lemon‑olive oil dressing. It’s nutritious, flavorful, and perfect as a side, lunch, or light dinner.

Ingredients

  • 1 1/4 cups green or brown lentils
  • 3 cups water or vegetable broth
  • 1 cup cucumber, diced
  • 1 cup cherry or grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1/3 cup kalamata olives, halved
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh mint (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano

Instructions

  1. Rinse lentils and cook in water or vegetable broth over medium heat for 20–25 minutes until tender but not mushy. Drain and let cool.
  2. Chop cucumber, halve cherry tomatoes, dice red bell pepper, and thinly slice red onion.
  3. In a large bowl, combine cooled lentils, chopped vegetables, olives, parsley, and mint if using.
  4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, pepper, and oregano to make the dressing.
  5. Pour the dressing over the lentil mixture and toss gently to coat.
  6. Add crumbled feta if using. Taste and adjust seasoning.
  7. Chill for 15–20 minutes before serving for best flavor.

Notes

  • Letting the salad rest in the fridge enhances the flavor.
  • Use canned lentils for a quicker version—just rinse and drain well.
  • Omit feta for a vegan version or use a plant-based alternative.
  • Add roasted red peppers or artichokes for variety.

Nutrition

Find it online: https://thefamilycooking.com/mediterranean-lentil-salad/