Greek Lentil Salad Recipe (Mediterranean Style) is the kind of meal prep-friendly, protein-packed, weeknight-easy salad that tastes even better after it chills because the lentils soak up a creamy feta-dill lemon dressing. This lentil salad recipe features brown lentils cooked on the stovetop, then tossed with grape tomatoes, peeled cucumber, and a simple olive oil and red wine vinegar dressing for a clean, Mediterranean-style flavor.
If you're on a Mediterranean bean salad kick, we also love rotating our Mediterranean Chickpea Salad with Feta or a Quinoa Power Bowl with Chickpeas for more easy lunches.
Greek Lentil Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 25 minutes
- 🧊 Optional Chill: 30 minutes
- 👥 Servings: 8
- 🔥 Cook Method: Stovetop simmer and toss
- 🍽️ Cuisine (or General Category): Greek, Mediterranean
- 👩🍳 Pair With: Pita, Greek Hummus, and Greek Lemon Chicken and Potatoes.
- ⭐ Difficulty Level: Easy
We've tested this Greek lentil salad for meal prep, and our favorite way to serve it is chilled with extra feta and pita wedges. ~Jami
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Why We Love This Recipe
- Great for Leftovers: This Greek lentil salad stays crisp and satisfying for lunch the next day without getting soggy.
- Well-Seasoned from the Start: Mixing the Greek lentil salad dressing in the bowl first helps it cling to the lentils instead of pooling at the bottom.
- Flexible for Any Meal: Serve it as a side with chicken, fish, or pita, or eat it straight from the fridge as a light main.
- Family-Friendly Ingredients: The flavors are familiar and approachable, and the feta balances everything.
Key Ingredients
Here's what you'll need to make this lentil bean salad.
- Brown Lentils: We want lentils that hold their shape after simmering so the salad stays sturdy. Pull them when they are tender but still a little firm, then drain well so the dressing does not get watery. Love lentils? Try our Greek Lentil Soup Recipe!
- Grape Tomatoes: We like halving them so their juice mixes into the dressing.
- English Cucumber: We peel it, then lightly scoop out the watery seed center so the salad stays crisp.
- Green Bell Pepper: Adds crunch and a "fresh" bite that balances the lentils.
- Green Onion: Gives onion flavor without overpowering the dressing.
- Olive Oil and Garlic: The base that helps the dressing coat the lentils.
- Red Wine Vinegar: The classic Greek salad-style acid that wakes everything up.
- Fresh Lemon: Brightens the whole bowl without making it taste sharply acidic.
- Feta Cheese: Salty, creamy, and perfect for folding into the dressing.
- Fresh Dill: Our "lead" herb here because it pairs so well with cucumber and lemon.
- Dried Oregano: Adds that familiar Greek salad aroma in a subtle way.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Feta Cheese: Skip cheese and add chopped olives for briny depth.
- Red Wine Vinegar: Swap in white wine vinegar for a softer tang, or use apple cider vinegar if that's what we have.
- Presentation: Spoon the salad into a big platter and finish with reserved feta and herbs so it looks party-ready.
How To Make Greek Lentil Salad Mediterranean Style
STEP ONE: Prepare the Lentils
Rinse 2 cups of dried brown lentils under cold water. Add them to a pot with 6 cups water or broth and a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook about 20 to 25 minutes until tender but still holding their shape.
Drain well and let them cool slightly so they are warm, not hot.
STEP TWO: Prepare the Dressing in the Bowl
In a large serving bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, and the juice of ½ lemon. Add salt and pepper.
Stir in most of the chopped dill, most of the dried oregano, and about 3 to 4 ounces of crumbled feta so the dressing turns creamy and herb-speckled.
STEP THREE: Prepare the Vegetables
Peel the English cucumber, cut it lengthwise, and lightly scoop out the watery seed center, then dice it. Halve the pint of grape tomatoes. Finely dice the green bell pepper and thinly slice the green onion.
Add the drained lentils to the bowl and toss gently so they absorb the dressing.
STEP FOUR: Prepare the Salad and Finish
Add the tomatoes, cucumber, bell pepper, and green onion and toss again.
Taste and adjust with more salt, pepper, or a squeeze of lemon if needed. Finish with the reserved feta, reserved dill, and oregano on top.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toss the lentils first so they absorb the Greek lentil salad dressing.
✔️ DO Peel and lightly seed the cucumber so the salad stays crisp.
✔️ DO Reserve some feta and herbs for the top so it tastes fresh when serving.
❌ DO NOT Over cook the lentils, or the salad will turn soft and heavy.
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Storage
Store Greek lentil salad in an airtight container in the fridge for up to 4 days. Reheating is not needed, but if you prefer it less chilled, let it sit at room temperature for 10 minutes before serving.
Greek Lentil Salad Recipe FAQs
Yes. Greek lentil salad can be made ahead because the lentils absorb the dressing and taste better after a few hours. For the freshest finish, reserve a little feta and dill and sprinkle them on right before serving.
No. Brown lentils are the easiest for consistent texture, but green lentils or French lentils also work well if you want a firmer bite. Avoid red lentils here because they break down quickly and change the salad texture.
Mediterranean lentil salad is a lentil salad recipe that combines cooked lentils with fresh vegetables, herbs, and a tangy olive oil dressing, often finished with feta and sometimes olives. It's popular for meal prep because it holds up well and tastes better after resting.
Did You Try This Recipe?
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📖 Recipe
Greek Lentil Salad Recipe (Mediterranean Style)
Equipment
- Large pot or Dutch oven
- Fine Mesh Strainer
- Large Mixing Bowl
- Spoon (for lightly seeding the cucumber)
Ingredients
- 2 cups dried brown lentils rinsed and picked over
- 6 cups water or broth
- salt for cooking
- 1 pint grape tomatoes halved
- 1 English cucumber peeled, lightly seeded, and diced
- 1 green bell pepper finely diced
- 2 to 3 green onions thinly sliced
- 4 to 6 ounces feta cheese crumbled and divided
- 1 to 2 cloves garlic, minced
- ¼ cup fresh dill finely chopped and divided
- 2 teaspoons dried oregano divided
Greek Dressing
- ⅓ cup extra virgin olive oil plus more if needed
- 3 tablespoons red wine vinegar
- juice of ½ lemon about 1½ tablespoons
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse the lentils under cold water. Add them to a pot with the water or broth and a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook until tender but still holding their shape, about 20 to 25 minutes. Drain well and let the lentils cool slightly.
- In a large serving bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper. Stir in most of the dill, most of the oregano, and about 3 to 4 ounces of the feta, mixing until the feta softens slightly into the dressing.
- Add the cooled lentils directly to the bowl and toss gently until evenly coated. .
- Add the tomatoes, peeled and seeded cucumber, green bell pepper, and green onions. Toss gently, keeping the lentils intact.
- Taste and adjust seasoning with more salt, pepper, lemon juice, or olive oil if needed. If the salad looks dry after resting, drizzle in 1 to 2 tablespoons olive oil. Finish with the remaining feta, dill, and oregano sprinkled over the top just before serving.
Save This Recipe 💌
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Video
Notes
- Toss the cooled lentils with the dressing first, so they absorb the lemon and oregano.
- Peel and lightly seed the cucumber so the salad stays crisp for leftovers.
- Save a little dill and feta for the top so each serving tastes fresh.
- Let the salad rest before serving so the dressing settles.
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