Homemade Mediterranean Lentil Salad

Here is my favorite Mediterranean lentil salad recipe, with fresh herbs, tangy feta cheese, crisp vegetables, and a simple lemon dressing that brings everything together.

This salad has become my go-to dish for summer potlucks and busy weeknight dinners. I love that it’s packed with protein from the lentils and tastes even better the next day. Plus, it’s one of those recipes where you can prep everything ahead of time and just toss it together when you’re ready to eat.

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What Kind of Lentils Should I Use?

Canned lentils are perfect for this salad since they’re already cooked and ready to go, saving you tons of time. You can use any variety you find at the store – brown, green, or black lentils all work great and hold their shape well in a salad. If you want to use dried lentils instead, go for it, just remember you’ll need to cook them first until they’re tender but still have a little bite to them. Green and brown lentils are your best bet for salads because they stay firm and don’t turn mushy like red lentils tend to do.

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Options for Substitutions

This salad is pretty forgiving and works well with a few simple swaps:

• Canned lentils: You can use dried lentils instead – cook about 1 ½ cups of green or brown lentils according to package directions and let them cool before mixing. Just avoid red lentils as they get too mushy for salads.
• Feta cheese: If you’re not a feta fan, try crumbled goat cheese for a milder taste, or leave it out completely for a vegan version. You could also use diced mozzarella if that’s what you have.
• Parsley: Fresh cilantro or mint work great here, or use a mix of both. You could also try basil for a different Mediterranean twist.
• Red onion: Green onions or shallots make good substitutes if red onion is too sharp for your taste. You can also soak the red onion in cold water for 10 minutes to mellow out the bite.
• Honey: Maple syrup or agave nectar work just as well for adding a touch of sweetness to balance the lemon.
• Cherry tomatoes: Regular tomatoes work fine – just dice them up. Grape tomatoes are basically the same thing and totally interchangeable.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lentil salad is forgetting to drain and rinse your canned lentils thoroughly, which can leave your salad with a metallic taste and excess sodium – give them a good rinse under cold water and let them drain completely before mixing.

Another common error is adding the feta cheese too early, as it can become mushy and break apart when tossed with the dressing, so wait until just before serving to gently fold it in.

Don’t skip the chilling time either, since 30 minutes in the fridge allows the flavors to blend together and the onion to mellow out, making a huge difference in taste.

Finally, make sure to dice your vegetables into similar-sized pieces so every bite has a good mix of ingredients, and if your salad seems dry after chilling, drizzle a bit more olive oil and lemon juice before serving.

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What to Serve With Lentil Salad?

This lentil salad is hearty enough to eat on its own, but I love serving it alongside grilled chicken, lamb kebabs, or even some pan-seared salmon for a complete meal. It also pairs really well with warm pita bread or naan that you can use to scoop up the salad, and hummus on the side is always a good call. If you’re looking for more Mediterranean vibes, try it with some tzatziki sauce, olives, and stuffed grape leaves for a full spread. The salad also works great as a side dish at barbecues or potlucks since it holds up well at room temperature and actually tastes better after sitting for a bit.

Storage Instructions

Store: This lentil salad actually gets better as it sits! Keep it in an airtight container in the fridge for up to 5 days. The flavors really meld together after a day or two, making it perfect for meal prep. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep this salad a day or two in advance, which is great for potlucks or busy weeknights. If you want the veggies to stay extra crisp, you can keep the dressing separate and toss everything together about an hour before serving. The feta can also be added right before eating if you prefer it fresh and crumbly.

Serve: This salad is best enjoyed cold or at room temperature. If you’ve stored it in the fridge, just let it sit out for about 15 minutes before serving to take the chill off. You might want to add a splash of olive oil or lemon juice to freshen it up if it seems a bit dry after a few days.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 70-80 g
• Fat: 110-120 g
• Carbohydrates: 150-170 g

Ingredients

For the salad:

• 40 oz canned lentils (I use Goya lentils for their firm texture)
• 1 cucumber (diced into 1/2-inch pieces)
• 1 pint cherry tomatoes (halved lengthwise)
• 1/3 red onion
• 1 cup feta cheese (I prefer Athenos traditional crumbles)
• 2 cups fresh parsley
• 1/4 cup fresh mint, chopped

For the dressing:

• 2/3 cup olive oil (I like Lucini extra virgin for best flavor)
• 1 lemon juice
• 1 tsp honey
• 1 large garlic clove (freshly minced for best aroma)
• 1/2 tsp salt

Step 1: Prepare the Fresh Ingredients

• 1 cucumber
• 1 pint cherry tomatoes
• 1/3 red onion
• 2 cups fresh parsley
• 1/4 cup fresh mint

While your lentils are draining, prepare all your fresh components: dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes lengthwise, thinly slice the red onion, roughly chop the parsley, and chop the mint.

Having everything prepped and ready makes assembly quick and ensures the salad comes together smoothly without any components oxidizing or wilting.

Step 2: Build the Dressing

• 1 lemon juice
• 1 large garlic clove
• 1 tsp honey
• 1/2 tsp salt
• 2/3 cup olive oil

In a small bowl or jar, whisk together the lemon juice, minced garlic, honey, and salt first—this allows the salt to dissolve and the garlic to infuse into the acidic base.

Then slowly whisk in the olive oil to emulsify the dressing and create a balanced vinaigrette.

I like to use fresh-squeezed lemon juice and freshly minced garlic rather than pre-minced for the brightest, most aromatic flavor.

Step 3: Assemble and Dress the Salad

• 40 oz canned lentils
• prepared vegetables and herbs from Step 1
• dressing from Step 2
• 1 cup feta cheese

Drain and rinse the canned lentils, then add them to a large bowl along with the prepared cucumber, tomatoes, red onion, parsley, and mint.

Pour the dressing from Step 2 over the salad and toss gently but thoroughly to coat all components evenly.

I find that letting the salad sit for a few minutes after dressing allows the flavors to meld slightly before you add the feta, keeping the cheese from becoming too soft or lost in the mix.

Step 4: Chill and Finish

Gently fold in the feta cheese crumbles, then cover and refrigerate the salad for at least 30 minutes before serving.

This chilling time allows the lentils to absorb the dressing flavors and helps the salad come together as a cohesive dish while keeping everything fresh and crisp.

Homemade Mediterranean Lentil Salad

Delicious Homemade Mediterranean Lentil Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 1900 kcal

Ingredients

  

For the salad::

• 40 oz canned lentils (I use Goya lentils for their firm texture)
• 1 cucumber (diced into 1/2-inch pieces)
• 1 pint cherry tomatoes (halved lengthwise)
• 1/3 red onion
• 1 cup feta cheese (I prefer Athenos traditional crumbles)
• 2 cups fresh parsley
• 1/4 cup fresh mint, chopped

For the dressing::

• 2/3 cup olive oil (I like Lucini extra virgin for best flavor)
• 1 lemon juice
• 1 tsp honey
• 1 large garlic clove (freshly minced for best aroma)
• 1/2 tsp salt

Instructions

 

• While your lentils are draining, prepare all your fresh components: dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes lengthwise, thinly slice the red onion, roughly chop the parsley, and chop the mint. Having everything prepped and ready makes assembly quick and ensures the salad comes together smoothly without any components oxidizing or wilting.
• In a small bowl or jar, whisk together the lemon juice, minced garlic, honey, and salt first—this allows the salt to dissolve and the garlic to infuse into the acidic base. Then slowly whisk in the olive oil to emulsify the dressing and create a balanced vinaigrette. I like to use fresh-squeezed lemon juice and freshly minced garlic rather than pre-minced for the brightest, most aromatic flavor.
• Drain and rinse the canned lentils, then add them to a large bowl along with the prepared cucumber, tomatoes, red onion, parsley, and mint. Pour the dressing from Step 2 over the salad and toss gently but thoroughly to coat all components evenly. I find that letting the salad sit for a few minutes after dressing allows the flavors to meld slightly before you add the feta, keeping the cheese from becoming too soft or lost in the mix.
• Gently fold in the feta cheese crumbles, then cover and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the lentils to absorb the dressing flavors and helps the salad come together as a cohesive dish while keeping everything fresh and crisp.