Lentils are loaded with protein, iron, and fiber—so they’re one of my go-to ingredients for a satisfying salad! This one features cucumbers, tomatoes, olives, and feta, plus, a bright and zippy vinaigrette.

Best of all, this salad is great to make ahead—so you can meal prep for lunches or have ready to go for dinner (perhaps paired with a rotisserie chicken, if you’re looking to add more protein).

Mediterranean Lentil Salad

  • Difficulty: easy
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This lentil salad is hearty, healthy, and full Mediterranean flavors.


  • 1 cup uncooked French lentils (or 2 1/2 cups cooked)
  • 3 cups water
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cucumbers, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, diced
  • 1/3 cup kalamata olives, pitted and quartered
  • 1/3 cup crumbled feta cheese
  • 1/3 cup fresh basil and/or flat-leaf parsley, chopped


  1. Pour the lentils into a fine-mesh colander and rinse under running water. Then pour lentils into a medium saucepan. Add the water and bring to a boil.
  2. Once boiling, reduce the heat and simmer until the lentils are tender, about 20 minutes (or according to package directions).
  3. Drain off any excess water and return lentils to the pot to cool.
  4. While the lentils are cooling, combine the cucumber, tomatoes, red onion, olives, feta, basil and/or parsley in a serving bowl. Set aside.
  5. To make the vinaigrette, whisk together the olive oil, red wine vinegar, lemon juice, dijon mustard, honey, oregano, salt, and pepper.
  6. Add the cooled lentils to the serving bowl, along with the vinaigrette, and gently toss to combine. Taste for seasoning and ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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