Mediterranean Lentil Salad with Feta, Peanuts & Olives

Mediterranean food has always been about color, balance, and freshness. This Mediterranean Lentil Salad with Feta, Peanuts & Olives brings together those elements in a way that feels both nourishing and exciting. It’s a dish that masterfully balances textures—soft lentils, juicy tomatoes, crisp cucumbers, briny olives, creamy feta, and the delightful crunch of roasted peanuts, making every bite a journey of flavors and textures.

French lentils are the star here, chosen for their ability to hold their shape while absorbing flavor. A tangy, spiced lemon-garlic dressing ties everything together, adding brightness and warmth without overwhelming the vegetables. Fresh herbs like parsley, chives, or mint bring aromatic lift, while feta adds a creamy, salty counterpoint. The peanuts may surprise you, but they transform this salad, adding crunch and a nutty undertone that keeps you coming back for more.

This salad is versatile: enjoy it as a hearty vegetarian main course, pair it with warm pita and hummus for a Mediterranean platter, or serve it alongside grilled fish or chicken. It’s also perfect for picnics and potlucks, since it travels well and keeps its freshness. If you prep it ahead, just add the peanuts at the last moment to maintain their crunch.

Choosing organic ingredients whenever possible further elevates this dish. Organic tomatoes, cucumbers, herbs, and olive oil not only add extra vibrancy and flavor but also ensure that you’re serving a dish that’s not just delicious but also responsible and health-conscious. With its balance of plant protein, fresh vegetables, and healthy fats, this is the kind of dish that proves healthy food can also be deeply satisfying.

Mediterranean lentil salad with peanuts and herbs served on a white plate with bread slices, fork, and recommended napkin.

Mirjana

Mediterranean Lentil Salad with Feta, Peanuts & Olives

This Mediterranean lentil salad is fresh, colorful, and full of crunch. With lentils, feta, olives, peanuts, and crisp vegetables, it’s hearty enough for a main dish yet light enough to enjoy any time.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 6 people

Course: Salad

Cuisine: Mediterranean inspired

Calories: 395

Ingredients Method Notes

Ingredients

3 cups cooked French lentils (from 1 ½ cups uncooked)
3-4 medium tomatoes (yellow and red, chopped)
1 cup cucumbers, quartered and sliced
1 cup sweet corn (fresh or frozen)
2 mini sweet peppers, sliced (yellow and red)
10-12 sorrel leaves, chopped (or spinach, kale, or other greens)
4 baby carrots, sliced
1/2 cup pitted olives, chopped
6 scallions or green onions, chopped
2 cloves garlic, minced
4 oz feta cheese, diced or crumbled
1 cup cup roasted peanuts (toasted, added just before serving)
Fresh Herbs (to total 1/2 cup, chopped): parsley, chives, marjoram, mint, rosemary, or your favorites (reserve some for garnish).
For the Dressing:
1/4 cup olive oil extra virgin
1/4 cup lemon juice
3 cloves garlic, minced
1 tsp stoneground mustard
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt or to taste
1 tsp freshly ground black pepper

Method

Prepare the ingredients
In a large salad bowl, combine cooked lentils, tomatoes, cucumbers, corn, peppers, sorrel (or greens), carrots, olives, scallions, garlic, and feta.
In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, cumin, coriander, salt, and black pepper to make the dressing.
Pour dressing over the salad and toss gently to combine.
Just before serving, sprinkle roasted peanuts on top to keep them crunchy.
Garnish with fresh herbs and serve with crusty bread or as part of a mezze spread.