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Overhead view of Mediterranean lentil salad with feta, cucumber, bell pepper, olives and fresh herbs in a ceramic bowl.

Vibrant quick Fresh Mediterranean Lentil Salad 

Jordan Mike
Mediterranean Lentil Salad recipe with feta, fresh herbs & olive oil—protein‑rich, meal‑prep friendly, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine greek, Mediterranean
Servings 4 peoples
Calories 350 kcal

Ingredients
  

1 cup black lentils or French green lentils, rinsed

  • Plenty of cold water about 4 cups
  • 1  bay leaf

Salt and pepper (½ tsp to start; adjust to taste) are essential in enhancing the flavors of a plant-based Mediterranean salad.

  • Pinch of dried oregano
  • 1  Tbsp extra‑virgin olive oil to coat warm lentils

2 Tbsp olive oil (for vinaigrette)

  • 1  Tbsp fresh lemon juice
  • 1  tsp Dijon mustard

1 Tbsp vinegar + extra to taste

Instructions
 

Rinse & combine

  • Place the rinsed lentils, bay leaf, and water in a medium saucepan.
  • Simmer gently
  • Bring to a low boil, then reduce heat and simmer uncovered 20–25 minutes.
  • Season near the end, adding a splash of red wine vinegar for an extra layer of flavor.
  • About 10 minutes before the lentils are tender, stir in salt, pepper, and oregano.

Drain & reserve broth

  • Pour lentils through a sieve set over a bowl, catching the starchy liquid for future soup if desired.
  • Dress while warm

Return hot lentils to the pot; drizzle with 1 Tbsp extra‑virgin olive oil and toss to prevent clumping.

  • Whisk vinaigrette
  • In a small jar, shake together 2 Tbsp olive oil, lemon juice, Dijon, and vinegar until emulsified.

Season to the core

  • Pour vinaigrette over warm French lentils, fold gently, taste, and add an extra splash of vinegar for more tang if you like.
  • Serve or chill

Use immediately in your salad or cool completely, then refrigerate for later use.

    Notes

    Nutrition Information (per serving)

    Nutrient Amount
    Calories 350 kcal
    Carbohydrates 44 g
    • Fiber 16 g
    • Sugars 6 g
    Protein 17 g
    Total Fat 14 g
    • Saturated Fat 4 g
    • Monounsaturated 9 g
    Cholesterol 15 mg
    Sodium 540 mg
    (Values are estimates; actual numbers will vary with specific ingredients.)

    Recipe Category

    • Course: Salad / Side Dish / Light Main
    • Cuisine: Mediterranean, Greek
    • Diet: Vegetarian (vegan‑friendly if feta is swapped for plant‑based cheese)
    • Method: Stovetop (boil‑and‑toss)
    • Keyword: Mediterranean Lentil Salad, lentil salad with feta, meal prep, healthy salad
    • Skill Level: Easy
    Keyword lentil salad with feta, Mediterranean Lentil Salad