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Greek Mediterranean Lentil Salad

Greek Mediterranean Lentil Salad: The 25-Minute Power Bowl Your Lunch Routine Has Been Missing

Greek Mediterranean lentil salad: 310 calories, 13g protein, 9g fiber per serving. A Mediterranean diet lunch that's easy, vegan-friendly & meal-prep perfect.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Salad
Cuisine: greek
Ingredients Equipment Method Video Notes

Ingredients
  

For the salad:
  • 1½ cups dry brown or green lentils about 4½ cups cooked
  • 1 pint cherry tomatoes halved
  • 1 English cucumber diced
  • 1 small red onion finely diced
  • 1 red bell pepper diced
  • ⅓ cup kalamata olives pitted and halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh dill chopped (or substitute mint)
For the Greek lemon-oregano dressing:
  • ⅓ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 garlic clove grated or minced
  • 1 tsp dried oregano
  • ½ tsp Dijon mustard helps the dressing stay emulsified
  • Salt and black pepper to taste

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Small jar or bowl with whisk
  • Colander or fine sieve
  • Sharp chef's knife
  • Cutting board
  • Measuring cups & spoons

Method
 

Cook the lentils.
  1. Rinse the lentils, then simmer in plenty of water for 18–22 minutes until tender but still holding their shape. Drain, rinse under cold water to stop the cooking, and let them cool completely.
Whisk the dressing.
  1. In a small jar, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon, salt, and pepper. Shake until emulsified.
Build the salad.
  1. In a large bowl, combine the cooled lentils, tomatoes, cucumber, red onion, bell pepper, olives, and half the feta and herbs.
Dress and rest.
  1. Pour the dressing over, toss gently, and top with the remaining feta and herbs. Let it sit 20–30 minutes before serving — this is where the magic happens.

Video

Notes

This Greek Mediterranean lentil salad comes together in just 25 minutes using pantry staples — no fancy equipment or cooking skills needed. It's naturally vegetarian, gluten-free, and meal-prep friendly: one batch lasts up to 4 days in the fridge and tastes even better the next day. Perfect for quick lunches, light dinners, or your next potluck!
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