Mediterranean lentil salad

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You’ll love this gorgeous Mediterranean lentil salad. It’s full of plant-based protein, herbs, tangy feta, and a lemon garlic dressing. It’s so delish and bursting with fresh and vibrant ingredients.

Published on April 2019/Updated on June 2024

Top view of a white salad bowl full of Mediterranean lentil salad.

I first published this easy lentil recipe in 2019, and now that summer will officially roll in in a few days, I’ve decided to jazz it up to take it to the next level.

It was a big hit! I’ve already made it three times this week, and we love it so much because it’s light, fresh, and downright bursting with juicy Mediterranean flavors.

The hearty, protein-packed lentils are combined with grilled bell peppers, tomatoes, tangy feta, fresh herbs, and a stellar lemon garlic dressing. The result is juicy, flavorful, and simply delicious.

This wholesome recipe comes together fairly quickly, especially if using canned lentils and jarred peppers.

It also holds up nicely in the fridge if you’d like to prep a big batch for weekday lunches; it would also be a great contribution to a potluck or picnic.

I’m sure that even your meat-eating friends and family will love this Mediterranean lentil salad. A delicious, protein-packed recipe that is perfect all summer long!

List of the ingredients

  • Lentils
  • Bell peppers
  • Tomatoes
  • Feta cheese
  • Red onion
  • Parsley & cilantro
  • Extra virgin olive oil
  • Dijon mustard
  • Garlic
  • Lemon juice
  • Salt & pepper
The ingredients to make the Mediterranean lentil salad are arranged over a white background.

How to make Mediterranean lentil salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Add the salad ingredients to a large serving bowl. You can use canned or cooked dried lentils (instructions in the recipe below).
  • Place the dressing ingredients in a glass jar with a lid, shake to emulsify, and add it to the salad.
Top view of a glass jar pouring the dressing over the lentil salad.
  • Toss until well combined and juicy. Taste and adjust the seasoning to your liking if desired.
  • Serve it with some crusty bread or warm black pepper focaccia, and you’ll have the most delicious summer salad.

Note: I recommend assembling the salad when the lentils are still slightly warm to let them absorb more flavor from the dressing. If using ready-to-eat, microwave them briefly.

Close-up of a spoon full of Mediterranean lentil salad.


ingredients & substitutions

Lentils: If you have time, you can cook your dried lentils, or you can use ready-to-eat lentils, usually sold in cans or pouches (I used Puy lentils for this recipe), and I recommend opting for lentils that hold their shape and texture nicely when cooked. Dark lentils such as Puy (French green), brown, or Beluga work fine. Green lentils are a cheaper option and work fine, too, but they get overcooked easily, I recommend checking for doneness at 20 minutes.

Tomatoes: Ripe cherry tomatoes or any ripe and juicy tomatoes you choose. If using large tomatoes, make sure you deseed them to discard the watery center, then dice.

Feta: It adds a tangy, salty, creamy kick that pairs beautifully with lentils and roasted peppers. I love this combination! You can use crumbled goat cheese instead of feta, or skip the cheese if you want to keep it vegan.

Bell peppers: You can grill or roast your peppers here (any color), or for convenience, you can use jarred grilled peppers.

Herbs: The more, the merrier! The combination of fresh cilantro and parsley is so fresh and delicious, but feel free to use fresh dill or basil if you have them on hand.

Dressing: I opted for one of my usual salad dressings, which I’m never tired of. It combines extra virgin olive oil, bright lemon juice, garlic, Dijon mustard, honey (or sugar), salt, and pepper. You can’t go wrong with this combination.

Close-up of a serving of Mediterranean lentil salad on a white plate.

Mediterranean lentil salad variations

Add grains: For a more substantial meal, stir in cooked quinoa, spelt, or brown rice to make a wonderful, filling meal for your meal prep or to take to work.

More veggies: Diced cucumber, grilled zucchini, sauteed kale, or spinach would be great additions to this lentil salad. I also LOVE some diced avocado, although technically not a veggie! : )

Leftovers & storage tips

This salad is best and full of vibrant colors when fresh and enjoyed on the same day, something to keep in mind if you plan to make it ahead for a summer gathering. However, leftovers can be kept in the fridge for up to 3 days; they will taste nice, but the salad will look less eye-catching.

A white salad bowl full of Mediterranean lentil salad.

More lentil recipes?

Here is a great collection of 25+ green lentil recipes to choose from, plus a few of our favorite family staples:

Lastly, if you make this Mediterranean lentil salad, please leave a comment and/or rate this recipe. I would love to hear from you and get your feedback!

For more recipe updates, subscribe to my newsletter and follow me on InstagramPinterest, and Facebook. If you make this recipe, don’t forget to tag me. : ) 

Mediterranean Lentil Salad

You'll love this gorgeous Mediterranean lentil salad. It's full of plant-based protein, herbs, tangy feta, and a lemon garlic dressing. It's so delish and bursting with fresh and vibrant ingredients.
The recipe yields 2 large servings or 4 side servings.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Mediterranean lentil salad
Servings: 4
Calories: 364kcal
Author: Katia


  • 1 cup (200 gr) dried lentils (puy, green, or brown) or 2 ½ cups cooked lentils
  • 3 cups (720 ml) low sodium-vegetable broth or water
  • 1 cup (200 grams) cherry tomatoes, cut into halves
  • 3.5 oz (100 grams) Bell peppers (roasted, grilled or jarred)
  • 2 oz (60 grams) feta cheese, crumbled
  • 1 small red onion, finely sliced
  • ¼ cup Fresh parsley, chopped
  • ¼ cup Fresh cilantro, chopped


  • 4 tablespoon extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 small garlic clove, finely minced or pressed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or ½ tsp sugar)
  • ½ – ¾ teaspoon fine salt, or more to taste
  • teaspoon black pepper


  • Cook the lentils: Combine the lentils in a saucepan with 3 cups of broth and bring to a boil. Then, reduce heat to medium-low, cover with a lid, and simmer until tender. Depending on the type of lentils used, start checking the doneness after 20 minutes. Do not overcook them. As soon as they're soft, drain and rinse them quickly.
  • Make the salad: Place the salad ingredients in a large serving bowl, including the lentils, which should still be slightly warm. If you use lentils in a can or pouch, I recommend heating them for one or two minutes, as when they're warm, they absorb the flavors and blend with the other ingredients better.
  • Make the dressing: Add the dressing ingredients to a screw-top glass jar. Start with ½ tsp of salt. Shake well until the dressing looks emulsified.
  • Combine and serve: Pour the dressing over the lentil salad and toss until well combined. Taste and make sure you are happy with the seasoning. Enjoy with crusty bread and an extra sprinkle of fresh herbs or feta on top.


Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Extra olive oil and parmesan cheese are not included. Please see my disclosure policies.


Calories: 364kcal | Carbohydrates: 36g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 485mg | Potassium: 664mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 50mg | Calcium: 111mg | Iron: 4mg


  1. This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂

    1. Hi and thank you for stopping by! I love this salad… lentils, eggs and anchovies, you can’t go wrong!
      Btw, sorry for the double picture of mine, I can’t fix it, it’s embarrassing! 😉

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