Mediterranean Lentil Salad (Italian-Inspired)

Mediterranean Lentil Salad with cooked green lentils, cherry tomatoes, cucumbers, mozzarella balls and fresh basil in a large serving bowl.

5 from 1 vote

Mediterranean Lentil Salad (Italian-Inspired)

This easy Mediterranean Lentil Salad has become my go-to for meal prep lunches, potlucks, and light summer dinners. It hits all the right notes: herby, zesty, satisfying, and ridiculously simple to toss together. Packed with fresh veggies, creamy bocconcini, and briny green olives, it's a high-protein vegetarian salad that doesn’t skimp on flavor or texture.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $15

Ingredients

For Cooking the Lentils

1 cup Brown lentils
3 cups Water

Dressing Ingredients

¼ cup Extra virgin olive oil
2 tbsp Lemon juice
2 tbsp Red wine vinegar
1 tbsp Grainy mustard
1 tsp Kosher salt
½ tsp Black pepper

Fresh Ingredients

1 pint Cherry tomatoes (sliced in half)
2 Persian cucumbers (chopped)
1 cup Mozzarella cheese balls
½ Red onion (finely chopped)
¼ cup Green olives (chopped)
2 tbsp Fresh basil (chopped)

Instructions

Boil and Drain Lentils. Rinse and pick over 1 cup Brown lentils, then boil in 3 cups Water until tender but not mushy, about 20-25 minutes. Drain in a fine mesh sieve, run under cold water and let the lentil drain completely.
Make the Dressing. In your serving bowl, whisk together ¼ cup Extra virgin olive oil, 2 tbsp Lemon juice, 2 tbsp Red wine vinegar, 1 tbsp Grainy mustard, 1 tsp Kosher salt, and ½ tsp Black pepper until emulsified.
Assemble the Salad. To the bowl with the dressing, add the cooked and drained lentils, 1 pint Cherry tomatoes (sliced in half), 2 Persian cucumbers (chopped), 1 cup Mozzarella cheese balls, ½ Red onion (finely chopped), ¼ cup Green olives (chopped), and 2 tbsp Fresh basil (chopped).
Toss and Taste. Mix everything gently until well coated in the dressing. Taste and adjust seasoning as needed.

Notes

Refer to the post above for step-by-step recipe photos, helpful tips and advice.

Key Ingredient Information:

Lentils: Green or brown hold their shape best; black beluga also works. Don’t use red lentils, as they turn to mush when cooked.
Cucumbers: Persian cucumbers are perfect here. They are thin-skinned and crunchy. You can sub in an English cucumber, but I recommend cutting out the seed cavity and peeling it if the skin is tough.
Onion: I am using a small red onion. If raw onion is too sharp for you, soak the chopped onion in cold water to mellow it out. Or use scallions or green onions.
Cherry tomatoes: Sweet and juicy. Grape tomatoes or chopped heirloom tomatoes are great substitutes. You can also use standard tomatoes, but I would recommend removing the seed cavities so you don’t add too much liquid back into the salad.
Cheese. I prefer a mild cheese to balance the tangy dressing, and that’s why Bocconcini/mozzarella balls work well. Feta cheese, goat cheese or vegan cheese are good alternatives.
Green olives: Briny and bold. Kalamata olives, black olives or Castelvetrano olives work too.
Fresh Herbs: Basil pairs so nicely with the other ingredients so I would recommend it. But in a pinch, parsley would do too.
Grainy mustard: I like adding mustard (Dijon and/or grainy) to my salad dressings. They add depth and a touch of heat.

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