This Mediterranean Lentil Salad is a summer staple on our table!

It’s fresh, hearty, and full of flavor—with finely chopped tomato, cucumber, onion, parsley, and creamy crumbled feta on top.

A touch of oregano, a splash of olive oil, and a squeeze of lemon bring everything together beautifully.

Perfect as a light lunch, side dish, or even part of your meze spread.Healthy, satisfying, and so easy to make!

Would you try it with feta or keep it classic and vegan?

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 ½ cups cooked green or brown lentils (al dente, not mushy)

1 cup cherry tomatoes, chopped into small wedges

1 cucumber, finely diced

¼ red onion, finely chopped

½ cup fresh parsley, chopped

Juice of 1 lemon

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Optional: a pinch of dried oregano or sumac

Directions

In a large bowl, combine the cooked lentils, chopped tomatoes, cucumber, onion, and parsley.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Let it sit for 10–15 minutes to allow the flavors to meld.

Serve with extra lemon wedges and a drizzle of olive oil.

Tip: This salad keeps well in the fridge for up to 3 days—great for meal prep!