Mediterranean Lentil Salad

4.96 from 46 votes
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Mediterranean Lentil Salad with sautéed veggies, feta, dill, and a simple lemon-Dijon vinaigrette. Make-ahead friendly and perfect for weekday lunches, this healthy lentil salad recipe is sure to satisfy.

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Mediterranean lentil salad styled in a bowl with a serving spoon on the left side.

This recipe transforms humble pantry ingredients into a bright, soulful salad. Here’s what’s in the mix:

  • A mix of protein- and fiber-filled lentils
  • Colorful, antioxidant-rich veggies
  • A simple lemon-Dijon vinaigrette
  • Crumbled feta and fresh dill for Mediterranean flavor

You can enjoy this salad warm or chilled, making it a perfect meal prep contender. I especially love to serve it with an extra drizzle of olive oil and squeeze of lemon juice.

It’s also a great way to incorporate more meatless meals into your weekly rotation. 

And if you need more lentil inspiration, these Stewed Lentils and Fennel Salad or Stewed Lentils with Feta are other favorites.

How to Make Mediterranean Lentil Salad

This salad is extremely versatile, and you can use any mix of veggies you like or have on hand.

It also comes together in just 20 minutes if you use canned lentils (so underrated!).

The hearty mix of textures and flavors make it a true weekday salad superhero.

The Ingredients

Recipe ingredients in separate bowls on a white board with labels.
  • Lentils: Lentils are fiber and protein powerhouses. Plus, they’re budget friendly, and keep for a while. You can either use two cans of lentils, or 3 cups of cooked brown or green lentils in this salad.
  • Bell Pepper: I prefer using either red or orange bell pepper for their sweet flavor. 
  • Red Onion: You need 1 cup of chopped onion, which amounts to 1/2 large red onion. Alternatively, you can use yellow or sweet onion. 
  • Green Beans: Slice them into 1-inch long pieces so they’re similar in size to the other veggies. Alternatively, you can use asparagus. 
  • Dill: Fresh dill really gives this Mediterranean lentil salad a bright, fresh lift. I like to use it both in the dressing and as a garnish. If you’re not a fan of the flavor, you can swap the dill for parsley. 
  • Lemon: Lentils can handle quite a bit of acid, so the dressing calls for 3 Tbsp of lemon juice (from 1 to 2 lemons). If you’re a lemon lover, feel free to use some of the zest, too.
  • Dijon Mustard: Another source of acid to round out the dressing and help the lentils shine.
  • Olive Oil: Heart-healthy and a staple in Mediterranean cooking.
  • Feta: Beloved for its rich, briny bite, feta adds salty tang to the salad.

The Directions

Step 1: Sauté Vegetables

Sauteed onion, bell pepper, and green beans in a skillet.

Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, asparagus or green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with 1/4 tsp. salt and transfer to a bowl to slightly cool.

Step 2: Prepare Lemon-Dijon Dressing

Olive oil, mustard, lemon juice, dill, and spices being mixed in a pink bowl.

In a small bowl, combine all dressing ingredients; whisk well to combine.

Step 3: Assemble Mediterranean Lentil Salad

Place lentils in a large bowl. Add veggies, dressing, and feta, and toss well to combine.

Lentils, sauteed veggies, and dressing being mixed in a bowl.
Feta cheese being added to a bowl of lentil salad.

Garnish with extra fresh dill, and serve warm, chilled or closer to room temperature.

Recipe Variations:

  • Black Lentil Salad: Black lentils are heartier than green or brown varieties. They also hold up very well in this salad if you make a 1:1 swap.
  • Greek Lentil Salad: Add 1/3 cup of sliced black olives and a handful of halved cherry tomatoes. You can also toss in extra herbs, such as fresh parsley or mint.
  • Vegan Lentil Salad: Omit the feta cheese and this salad is 100% plant-based! To make up for the cheesy flavor, sprinkle some nutritional yeast into the salad dressing. 
  • Quinoa Lentil Salad: Reduce the lentils to 1 can (or 1 1/2 cups cooked) and add 1 1/2 cups of cooked quinoa to the mix.

What to Serve with Lentil Salad:

This lentil salad recipe is hearty enough to enjoy on its own, yet versatile enough to pair with other dishes. Here are some of my favorite pairings: 

Recipe FAQs

How Long Does Lentil Salad Last in the Fridge?

Lentil salad will last up to 4 to 5 days refrigerated. After day 2 or 3, try spritzing some fresh lemon juice or a drizzle of olive oil in the salad to help rehydrate the lentils

Can Lentil Salad be Eaten Cold?

This lentil salad can be enjoyed warm, chilled, or closer to room temperature!

Which Lentils work Best?

You can either use two cans of lentils, or 3 cups of cooked brown or green lentils in this salad. Black lentils or French green lentils will also work, however they do take longer to cook.

Mediterranean Lentil Salad topped with feta in a serving bowl.

More Lentil Salad Recipes to Try:

If you give this lentil salad recipe a try, I’d love for you to leave a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.

Also, come back and leave a rating and review if you loved it!

4.96 from 46 votes

Mediterranean Lentil Salad

Mediterranean Lentil Salad with sautéed veggies, feta, dill, and a simple lemon-Dijon vinaigrette. Make-ahead friendly and perfect for weekday lunches, this salad is sure to satisfy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Equipment

  • Large skillet
  • Mixing bowls

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 red bell pepper, diced
  • 8 oz. green beans, trimmed and cut into 1-inch pieces
  • 1 cup diced red onion
  • 1/4 tsp. each kosher salt and black pepper
  • 2 (15-oz.) cans lentils, rinsed, or 3 cups cooked brown or green lentils
  • 3/4 cup crumbled feta cheese, divided

Lemon-Dijon Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/4 tsp. ground cumin
  • 1/4 tsp. each kosher salt and black pepper
  • 1/3 cup finely chopped fresh dill, plus more for garnish
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Instructions 

  • Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with 1/4 tsp. salt and black pepper; transfer to a bowl to slightly cool.
  • Prepare Lemon-Dijon Dressing
    In a small bowl, combine olive oil, lemon juice, Dijon mustard, cumin, salt and pepper; whisk to combine. Stir in fresh dill.
  • Assemble Salad
    Place lentils in a large bowl. Add sautéed veggies, dressing, and 1/2 cup feta; toss well to combine. Garnish with remaining 1/4 cup feta and extra fresh dill, if desired. Serve warm, chilled, or closer to room temperature.

Notes

Refrigerate leftovers for up to 4 days. Add a drizzle of olive oil and/or spritz of fresh lemon juice to help rehydrate the salad.

Nutrition

Serving: 0.66cup | Calories: 300kcal | Carbohydrates: 25g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 425mg | Fiber: 8g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




40 Comments

  1. Cat says:

    5 stars
    Fantastic – simple to make and delicious. Definitely entering my weeknight dinner rotation!

  2. Martine says:

    5 stars
    I enjoyed this salad but ate it warm because I didn’t have any canned lentils so I had to cook them. I also adapted it to whatever I had in the fridge; add some olives and tomatoes in there it’s delicious! I really liked the dressing too. A good quick vegeterian dinner.

    1. Jamie Vespa says:

      I’m so glad you enjoyed this one, Martine! Thank you for taking the time to leave a review!

  3. Susan says:

    3 stars
    This was not a very interesting salad. Sautéed veggies don’t go well with a cold lentil salad. It would have been better with raw. There was way too much oil. Overall, a boring dish.

  4. Barbara says:

    5 stars
    I love this salad. It’s easy to throw together and the flavors are delicious. I preferred eating it warm or room temperature. This is definitely on the rotation. Thanks!

  5. Barbara Martin says:

    5 stars
    This was fantastic—made it ahead of time for a lunch for family visiting from out of time and it worked great. Got home from airport and out together in minutes. Flavors complex and yet refreshing. Jade the pumpkin bars for dessert!

  6. Lucy says:

    5 stars
    Jamie, this salad is excellent!
    Thank for your such a delicious and easy salad.