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5 from 3 votes

Mediterranean Lentil Salad

This flavorful salad is a quick healthy side dish, or even a meal. It's good the day you make it, but even better the day after, making it a great make ahead dish!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: Mediterranean
Keyword: healthy food, lentil recipes, lentils, salad, salad recipes
Servings: 8
Author: Amy- A Red Spatula


  • 1 cup lentils
  • 8 cups water
  • 2 cups cucumbers, large dice
  • 2 cups cherry tomatoes, halved
  • ½ cup red onion, large dice
  • ½ cup chopped parsley
  • ¾ cup feta

Greek vinaigrette

  • ½ cup olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • 2 teaspoons dijon mustard
  • ¼ teaspoon ground black pepper to taste also
  • 1 tablespoon honey
  • ½ teaspoon salt this is to taste. if you need more, add it


  • Rinse lentils well with cool water. Add lentils to a medium saucepan and pour in the water and ½ teaspoons salt.
  • Cook until tender, but not mushy. You want them to hold their shape in the salad. Add more water if you need to during the cooking process.
  • Once they are tender, drain and rinse with cool water. Set aside while you prep the rest.
  • Combine all your chopped veggies in a bowl. Then once the lentils are cooled, add them in as well.
  • Now, combine all ingredients for the dressing. Mix well and taste. If you need to, based on taste preferences, you can add more honey, or if you like it a little more salty, add in a little more salt.
  • That is it! It's done!
  • This will hold well in the fridge for up to 4-5 days. I do suggest if you are holding it longer than 5 days, to hold off on the dressing and cheese. It is much better this way!
  • Now, sit back and enjoy. You deserve it!