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Light, refreshing and satisfying, this easy Mediterranean Lentil Salad is packed with flavors you will love. Juicy grapes, crisp bell peppers, scallions and lemon mingle perfectly with lentils in this simple to make in minutes salad.
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Mediterranean Lentil Salad
Summer or fall, I love a refreshing salad that’s easy and not necessarily loaded with lettuce. Enter this amazing lentil salad that’s fresh and flavor packed. It’s also loaded with fiber, vitamins, minerals…ya know, all the healthy stuff. Bonus points, my kids will even eat this without even blinking. Winning at the healthy dinner time over here.
This lentil salad is one that I stumbled upon and a few summers. Lentils are an edible legume. They’re high in protein and fiber making them a great substitute for meat. They also are high in folate, iron, phosphorus and potassium. Because they’re so high in fiber, they help you feel full faster.
How To Make Lentil Salad
The Mediterranean Lentil Salad is wonderfully refreshing! It’s perfect for a summer barbeque since it doesn’t contain mayonnaise and the light lemon dressing is just enough to give it some tang. The lentils hold up very well and pair suprisingly well with the grapes. This may just be your go to dish for a picnic or a potluck! It’s always a huge hit at every gathering just like this easy corn and black eyed pea salad or THIS macaroni salad!
- Cook the lentils, drain and transfer to a bowl.
- Stir in the remaining salad ingredients.
- Whisk together the dressing and pour over the salad.
- Toss to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Pro Tips
- You can use dried lentils but I prefer buying mine already cooked. Some grocery stores sell them packaged in the produce department, I purchase mine from in the produce section of my store…Melissa’s produce makes them, too. So, they’re fairly easy to find.
- Use a variety of crisp, colorful vegetables. Shaved carrots, chopped nuts, and even orange segments go well in this salad.
- Make a day in advance for the best flavor. Even though this salad is mind-blowing served immediately, if you make it in advance….the flavors have a chance to get all in the goodness. Your patience is rewarded!
Serving Suggestions
This salad is amazing as a side dish with barbecued chicken or as a light main coarse salad with a little shredded chicken. It’s also amazing served in a pita!
We also love it with these main dishes:
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Mediterranean Lentil Salad Recipe
Equipment
Ingredients
- 1 pound lentils, recommended: Sabarot
- 2 scallions, chopped
- 2 radishes, thinly sliced
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 red bell pepper, seeded and diced
- 2 teaspoons lemon zest, from about 2 lemons
- Vinagrette:
- 1/3 cup fresh lemon juice, from 1 to 2 lemons
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes.
- Drain and let cool for 5 minutes. (If you're using packaged, cooked lentils you'll only need to rinse and drain them.) Place lentils and remaining salad ingredients in a large salad bowl.
- Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
- Pour the vinaigrette over the salad and toss well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The French Puy lentils are good but the even smaller black Belugas are equally good at keeping their shape after being fully cooked. Just a suggestion if you don’t have Puy on hand or you can’t get them at the store. Thanks for this fine recipe. V. tasty. Will make many times.
Thank you for sharing your tip! I’ve never tried Belugas but will definitely check them out for next time.
Fantastic – I truly adore lentils so this is right up my street.
It’s really simple to pull together, I made the whole thing with a toddler hanging on my leg!