Mediterranean lentil and herb salad is the kind of dish that works well cold, travels easily, and tastes better after a little time in the fridge. Cooked lentils give it body, while cucumber, tomatoes, olives, parsley, mint, lemon, and olive oil keep it fresh.
The key is to cool the lentils before mixing the salad. If they go in warm, the herbs soften too quickly and the vegetables lose their bite.
Ingredients
- 2 cups cooked green or brown lentils, cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced small
- ½ small red onion, finely chopped
- ½ cup olives, sliced or left whole
- 2 tablespoons chopped parsley
- 1 tablespoon chopped mint
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Optional: crumbled feta
How to Make It
Cook the lentils until tender but not mushy. Drain them well and let them cool completely.
Add the cooled lentils to a large bowl with the tomatoes, cucumber, red onion, olives, parsley, and mint.
In a small bowl, whisk the olive oil with lemon juice, oregano, salt, and black pepper.
Pour the dressing over the salad and toss gently. Try not to crush the lentils.
Add the feta at the end if you are using it, then taste again. A little extra lemon or black pepper can wake the salad up just before serving.
Small Details That Help
Use lentils that still hold their shape. Very soft lentils are better for soup, but this salad needs a firmer bite.
Chop the cucumber and onion small enough so every spoonful has a little of everything.
Add the herbs close to serving if you want the salad to look fresh. If you are packing it for later, keep a small spoonful of parsley or mint aside and scatter it over the top before eating.
What to Serve With It
This salad works as a light lunch, a side dish, or part of a picnic table. Serve it with pita, grilled vegetables, boiled eggs, roasted fish, chicken skewers, or a small bowl of yogurt sauce.
For another fresh bowl built around chickpeas and vegetables, try our Chickpea-Tahini Mezze Bowl.
Make-Ahead and Storage
The salad keeps well in the refrigerator for 24–36 hours. Store it covered and stir it gently before serving.
If it looks a little dry after chilling, add a small drizzle of olive oil and a squeeze of lemon. Do not add too much dressing at the beginning, because the vegetables will release some liquid as they sit.
For picnics or outdoor meals, keep the feta separate until serving, especially on warm days.
A Fresh Lentil Salad for Simple Mediterranean Meals
This salad works because it is sturdy without feeling heavy. The lentils hold the dish together, the vegetables bring crunch, and the herbs make it taste fresh.
Lentils have been used around the Mediterranean and western Asia for a very long time. For a short background on the plant itself, you can read Britannica’s guide to lentils.