This fresh and easy lentil salad is healthy, hearty, and perfect for a satisfying lunch or side dish. Packed with protein-rich lentils, sweet pomegranate seeds, crunchy cucumber, and creamy feta, it's a great way to get plenty of texture and flavor in one bowl and can be meal prepped for lunches for the week! Tossed with a punchy red wine vinaigrette, this dish is simple to pull together and holds up well in the fridge for easy meal prep.

This lentil salad is also so flexible - use whatever crunchy veg or herbs you have to hand, or swap out the feta for a dairy-free option to keep it vegan. For more salad goodness, try this Greek salad with chickpeas next, this Italian chopped salad, or this vegetarian Caesar salad! This potato and green bean salad is another absolute winner.

Serve your Mediterranean lentil salad alongside roasted vegetables or grilled halloumi, your protein of choice, some toasted sourdough or flatbread, or even some fluffy falafel balls on the side!

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I've added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can't eat/find a certain ingredient.

• Green lentils: You can use canned green lentils for convenience or cook dried green or brown lentils from scratch (avoid red lentils, as they're too soft for this salad). I use tinned lentils for convenience and just rinse them well! Black beluga lentils would also be lovely in this recipe.
  
• Feta: Feta is so perfect for a Mediterranean lentil salad - but crumbled goat's cheese or a vegan feta-style cheese would work well here.
  
• Pomegranate seeds: Add a juicy pop of sweetness! You could swap for dried cranberries or finely chopped apple if you can't find pomegranate seeds.
  
• Mini cucumbers & red pepper: Add crunch, micronutrients, and lots of color! Regular cucumber works too - just remove the seeds if it's a larger one to avoid the salad getting soggy.
  
• Red onion: Gives sharpness to the salad - shallots or spring onions are a milder option, or you could also soak the onion in cold water for 10 minutes to reduce some of the sharpness.
  
• Fresh parsley: Feel free to mix in mint or cilantro for variety. The more fresh herbs, the better in my opinion!

Variations & Substitutions

• Add chopped walnuts, toasted pine nuts, or pistachios for extra crunch and texture to your salad.
• Throw in some arugula or spinach for a green boost and more micronutrients - chop the spinach first!
• Add cooked quinoa for a more filling version - I also like to pair this lentil salad with another protein source like some hard-boiled eggs or vegan chicken.

How To Make This Mediterranean Lentil Salad

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe.

Prep Your Lentils

If using dried lentils, cook them according to the package instructions. Let them cool before using.

If you're using tinned lentils, then simply rinse them in cold water first.

Assemble the Salad

Dice all your veg and add to a large salad bowl with the lentils, pomegranate seeds, parsley, and crumbled feta.

Make the Dressing

Shake up the dressing ingredients in a jar, then drizzle over the salad.

Toss the Salad

Toss gently, using two large spoons or salad tongs, until everything is evenly coated. Taste and season with extra salt or vinegar if needed.

Top Tips / Chef's Notes

• Let the salad sit for 10-15 minutes after dressing so the flavors meld.
• If you're making this ahead of time or meal prepping it for the week, keep the dressing separate until just before serving to prevent sogginess.
• Use a good quality red wine vinegar and extra virgin olive oil - it really lifts the whole dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The lentils hold up well, and the flavors will continue to develop.

How To Serve?

This salad is perfect served cold or at room temperature. It's great as a packed lunch, a picnic dish, or part of a mezze-style dinner spread.

FAQs

Can I make this salad vegan?
Yes, just omit the feta or use a vegan alternative.

Can I use a different kind of lentil?
Green or brown lentils work best - red lentils will turn mushy. Black beluga lentils work well.

What can I use instead of pomegranate seeds?
Dried cranberries, chopped grapes, or even apple slices can give a similar sweet contrast.