This lentil and feta salad is a Mediterranean dish that proves simple ingredients can create something truly delicious. Tender lentils, crunchy vegetables, creamy feta, fresh herbs, and a bright lemon dressing come together in every bite. It's fresh, satisfying, and perfect for lunch, meal prep, picnics, or as a colorful side dish for family dinners.
Jump to:
- What you'll love about this lentil and feta salad?
- Ingredients needed
- How to make (step-by-step instructions)?
- Serving Mediterranean lentil salad
- Storing and freezing
- Meal prep tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More lentil recipes from around the world
- More Vegetarian Salad Recipes
- Recipe
What you'll love about this lentil and feta salad?
Being Indian, lentils have always been a part of my daily life. I grew up eating them in one form or another almost every day, so I was surprised when I moved abroad and discovered that many of my non-Indian friends had never tasted lentils before. A few even tried them for the first time from my lunch box!
Things have changed quite a bit over the years. As more people look for wholesome plant-based meals and easy sources of protein, lentils have become popular far beyond South Asian kitchens. They're affordable, nutritious, filling, and incredibly versatile.
That's one reason I love sharing lentil recipes on this blog. Many readers regularly ask for new ways to cook with lentils, and this Mediterranean lentil salad has become one of my favorites. It's packed with fresh vegetables, herbs, feta cheese, and a bright lemon dressing that makes every bite refreshing and satisfying.
What I especially love about this simple lentil salad is that it feels like a complete meal. The lentils add protein and fiber, the vegetables bring freshness and crunch, and the feta adds a creamy, salty touch. It's the kind of dish that keeps you full without feeling heavy, making it perfect for lunch, meal prep, picnics, or a light dinner.
Ingredients needed
For this Mediterranean-style lentil salad recipe, you will need the ingredients shown below:
- Brown lentils: Lentils- the star ingredient of this delicious salad- are a good source of plant-based protein. Brown lentils hold their shape well after cooking, making them perfect for salads. You can also use green lentils in this recipe.
- Onion: Onion adds a mild sharpness that balances the creamy feta. I have used red onion, but white or brown onion can be used too. Shallots and spring onions can also be used.
- Tomato: Tomatoes add sweetness, juiciness, and color to the salad. Use roma tomatoes, cherry tomatoes, or grape tomatoes in salads. Don't use overripe tomatoes in salads as they have a mushy texture, release too much juice, and fall apart when tossed.
- Cucumber: Cucumbers add freshness and crunch. English cucumber, Persian cucumber, or even diced celery can be used to add extra crunch.
- Pomegranate: Pomegranate arils add bursts of sweetness and a beautiful pop of color. Don't skip pomegranate. The combination of pomegranate with lentils, feta, mint, and all the other ingredients makes this lentil salad taste this good. You can also add chopped oranges, chopped grapes, diced apples, or dried cranberries.
- Fresh herbs: I have used fresh parsley and mint leaves. These herbs give freshness and a classic Mediterranean flavor to the salad. Fresh cilantro, dill, or a mix of fresh herbs can be used, too.
- Feta cheese: It provides a creamy, salty contrast to the lentils. Goat cheese works well. For a vegan version, use dairy-free feta or simply leave it out.
- Seasonings: To flavor the salad, I have used fresh garlic, dried oregano, chili flakes, salt, and ground black pepper. You can use dried herbs and seasonings of your choice
- Lemon: Lemon juice brightens all the flavors of the lentil salad. You can also use lime juice or a vinegar of your choice.
- Olives: Olives add a savory Mediterranean flavor to this simple salad. Kalamata olives, black olives, or green olives all work well in this recipe.
- Honey: Honey deliciously balances all the sour and savoury flavors. You can also use maple syrup or agave syrup.
- Olive oil: Use a good quality extra virgin olive oil for the best results.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step instructions)?
Make this easy lentil salad by following the easy step-by-step instructions given below:
Step 1: Wash the lentils with water and put them in a cooking pot.
Step 2: Add water.
Step 3: Add salt to taste.
Step 4: Mix. Cover the pot with a lid and cook until the lentils are cooked well without losing their shape and turning mushy. It will take around 25 minutes in a covered pot on medium heat.
Step 5: Once the lentils are cooked, strain the excess liquid.
Step 6: Fluff the lentils with a fork and allow them to reach room temperature.
Step 7: Transfer the lentils to a large salad bowl.
Step 8: Add pomegranate arils, chopped vegetables, herbs, and olives.
Step 9: Prepare salad dressing by mixing all the dressing ingredients in a bowl.
Step 10: Pour salad dressing into the salad bowl.
Step 11: Gently toss until everything is mixed well.
Step 12: Add cubed or crumbled feta cheese on top.
Your delicious Mediterranean lentil salad with feta cheese is ready!
Serving Mediterranean lentil salad
This hearty lentil salad is best enjoyed chilled or at room temperature.
It is packed with fresh flavors, crisp veggies, and a creamy feta topping, making it a satisfying meal or side dish.
Mediterranean lentil salad also pairs well with warm pita bread, grilled vegetables, roasted potato wedges, or a bowl of soup for a more complete meal.
I also create a mezze platter with this salad by serving it with pita, olives, hummus and dips like muhammara or Labneh dip with za'atar.
Spoon it into lettuce cups for a fresh appetizer. You can also stuff it inside falafel wraps and sandwiches or add to a Mediterranean style buddha bowl.
Storing and freezing
Store the leftover salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as the salad sits.
The fully assembled salad is not ideal for freezing because the fresh vegetables lose their texture after thawing.
However, cooked lentils can be frozen for up to 3 months. Thaw overnight in the refrigerator and prepare the salad with fresh vegetables before serving.
Meal prep tips
One of the best things about this salad is that it tastes great the next day, making it a perfect meal-prep recipe. Also, many of it's components can be prepared ahead of time. You can cook the lentils up to 3 days in advance and store them in an airtight container in the refrigerator until you're ready to assemble the salad.
If you're short on time, you can even use pre-cooked lentils or canned lentils. Just rinse and drain the canned lentils before adding them to the salad.
The dressing can also be made ahead and kept in a jar in the fridge. Just give it a good shake before using.
To save even more time, chop the vegetables a day in advance and store them separately.
For the freshest flavor and texture, I recommend adding the feta cheese, fresh herbs, and pomegranate seeds just before serving.
If you're meal prepping lunches for the week, consider making a double batch as this salad keeps well and makes a delicious grab-and-go meal.
Recipe tips, tricks, and variation suggestions
- For extra flavor, cook the lentils in vegetable stock instead of water.
- You can also add a bay leaf or a small cinnamon stick while the lentils are cooking. It gives them a subtle aroma. Just remove and discard it before using the lentils in the salad.
- Be careful not to overcook the lentils. They should be tender but still hold their shape. Mushy lentils won't give the salad the right texture.
- Once the lentils are cooked, turn off the heat and fluff them gently with a fork. This helps release the steam and prevents them from sticking together.
- Allow the lentils to cool completely before mixing them with the vegetables. Warm lentils can make the vegetables lose their crunch.
- When combining everything, toss the salad gently to keep the lentils intact.
- For extra crunch, add toasted walnuts, almonds, or pine nuts.
- You can also add around 1-2 tablespoons of pomegranate molasses to the dressing to make it even more delicious.
- To make this salad vegan, use dairy-free feta or simply leave out the cheese.
- You can also add diced avocado just before serving for extra creaminess.
- For salads, I prefer cooking lentils in a regular pot rather than a pressure cooker. It's easier to control the texture, which is important for a lentil salad.
- For the best flavor, chill the salad for about 30 minutes before serving. This gives the dressing time to blend with all the ingredients.
Frequently asked questions
Not exactly. They are different varieties of lentils, but both work well in salads because they hold their shape after cooking. Green lentils have a slightly firmer texture and a more peppery flavor, while brown lentils are milder and softer.
No, cooked red lentil is too soft to add to a salad and will turn mushy.
Soaking the lentil reduces its cooking time but doing that is not mandatory. If you soak it, reduce the amount of water and cooking time in this recipe.
The lentils should be tender but not mushy. They should hold their shape when picked up but mash easily when pressed between your fingers.
Yes, lentils are naturally gluten-free.
More lentil recipes from around the world
If you enjoy cooking with lentils, you may also like these delicious recipes:
More Vegetarian Salad Recipes
Looking for more fresh and flavorful salads? Try these:
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Recipe
Lentil and feta salad
Equipment
- 1 cooking pot with a lid
- 1 large bowl
- 1 small bowl
- Knife and chopping board
Ingredients
- 1 cup uncooked brown lentils around 3 cups cooked lentils
- ½ cup feta cubes
- 1 cup pomegranate arils
- 1 cup chopped cucumber
- ½ cup chopped tomatoes
- ½ cup chopped red onion
- ¼ cup sliced kalamata olives
- ½ cup chopped parsley
- ¼ cup chopped mint leaves
- 2 + ¼ cups water or as required to cook lentils
Ingredients for dressing
- 2 large cloves of garlic minced
- 3 tablespoons lemon juice adjust to taste
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- Ground black pepper to taste
- Salt to taste
Instructions
- Wash the lentils with water and put in a cooking pot.
- Add water and salt to taste. Mix.
- Cover the pot with a lid and cook until the lentils are cooked well without losing their shape and turning mushy. It will take around 25 minutes in a covered pot on medium heat.
- Once the lentils are cooked, strain the excess liquid.
- Fluff the lentils with a fork and allow them to reach room temperature.
- Transfer the lentils to a large salad bowl.
- Add pomegranate arils, chopped vegetables, herbs, and olives.
- Prepare salad dressing by mixing all the dressing ingredients in a bowl.
- Pour the dressing and gently toss until everything is mixed.
- Gently toss until everything is mixed well.
- Garnish with feta cubes and more fresh herbs.
Video
Notes
- For extra flavor, cook the lentils in vegetable stock instead of water.
- You can also add a bay leaf or a small cinnamon stick while the lentils are cooking. It gives them a subtle aroma. Just remove and discard it before using the lentils in the salad.
- Be careful not to overcook the lentils. They should be tender but still hold their shape. Mushy lentils won't give the salad the right texture.
- For salads, I prefer cooking lentils in a regular pot rather than a pressure cooker. It's easier to control the texture, which is important for a lentil salad.
- Once the lentils are cooked, turn off the heat and fluff them gently with a fork. This helps release the steam and prevents them from sticking together.
- Allow the lentils to cool completely before mixing them with the vegetables. Warm lentils can make the vegetables lose their crunch.
- When combining everything, toss the salad gently to keep the lentils intact.
- For extra crunch, add toasted walnuts, almonds, or pine nuts.
- You can also add around 1-2 tablespoons of pomegranate molasses to the dressing to make it even more delicious.
- To make this salad vegan, use dairy-free feta or simply leave out the cheese.
- You can also add diced avocado just before serving for extra creaminess.
- A little lemon zest can be added to the dressing for an extra bright flavor.
- If you enjoy experimenting with flavors, a teaspoon of Dijon mustard or a splash of balsamic vinegar can add extra depth to the dressing.
- For the best flavor, chill the salad for about 30 minutes before serving. This gives the dressing time to blend with all the ingredients.
- More recipe tips, tricks, and variation suggestions are shared in the recipe post above. Please follow them to make this recipe.
On a very hot day on the Mediterranean, this salad made a delicious lunch. I used beluga lentils because I had them and because they don’t get mushy. I will make this dish regularly, also for guests as a side dish for a barbecue in the summer months.
Thank you 🙂