Lentil Greek Salad with Dill Sauce Recipe
If you’re hunting for a dish that’s refreshingly vibrant, filling, and packs a Mediterranean punch, Lentil Greek Salad with Dill Sauce is about to become your new favorite. This salad hits every note on the flavor scale: tender, earthy lentils, juicy cherry tomatoes, crisp cucumbers, briny olives, creamy feta, and a tangy dill-flecked yogurt sauce that ties it all together beautifully. Ideal for picnics, make-ahead lunches, or a lively weeknight dinner, this recipe brings together health, taste, and color in every forkful.
Ingredients You’ll Need
The ingredients here are fuss-free and wonderfully fresh — each one is essential for nailing that lively Greek salad experience, from the protein-packed lentils to the herby yogurt sauce. Here’s how they build flavor, texture, and a pop of color with every bite:
- Dry green or brown lentils (1 cup, rinsed): The base lends hearty texture, protein, and a subtle earthy flavor that soaks up the dressing.
- Water (2 cups): Just enough to simmer the lentils until tender without making them mushy.
- Salt (1/2 teaspoon): Enhances the natural flavor of lentils and keeps everything seasoned.
- Cherry tomatoes (1 cup, halved): These gems add bursts of sweetness and juiciness.
- Cucumber (1 cup, diced): Brings crispness and refreshing crunch to contrast the hearty lentils.
- Red onion (1/2 cup, diced): Adds color and just the right amount of sharpness.
- Kalamata olives (1/2 cup, halved): Salty, briny, and oh-so-Greek — these elevate every bite.
- Feta cheese (1/2 cup, crumbled): Creamy, tangy, and classic; feta is what makes this salad sing.
- Fresh parsley (2 tablespoons, chopped): An herby pop of color and brightness.
- Olive oil (1 tablespoon): Classic richness and silkiness for the dressing.
- Red wine vinegar (1 tablespoon): Tangy depth that ties together all the veggies.
- Black pepper (1/4 teaspoon): Just the right finishing touch of gentle spice.
- Plain Greek yogurt (1/2 cup): The dreamy, creamy base for the dill sauce — lighter and tangier than mayo.
- Fresh dill (2 tablespoons, chopped): Fragrant and feathery, dill makes the sauce pop with classic Greek notes.
- Lemon juice (1 tablespoon): Adds a lemony zing you’ll crave in every bite.
- Lemon zest (1 teaspoon): Intensifies the citrus aroma for a bright finish.
- Garlic (1 clove, minced): One clove is all you need for a savory, subtle kick.
- Salt and pepper (to taste): Bring that final, balanced touch to both the salad and the sauce.
How to Make Lentil Greek Salad with Dill Sauce
Step 1: Cook the Lentils
Start by adding the rinsed lentils, water, and salt to a medium saucepan. Bring it to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes. The key is making sure the lentils are tender but still hold their shape — nobody wants mush! Once they’re cooked, drain off any extra water and let those lentils cool for a few minutes (this helps keep the veggies crisp when you add them in).
Step 2: Chop and Prep the Veggies
While your lentils are cooling, chop those vibrant veggies. Halve the cherry tomatoes, dice the cucumber and red onion, and slice those gorgeous kalamata olives in two. Having everything roughly the same size ensures every bite of Lentil Greek Salad with Dill Sauce is perfectly balanced.
Step 3: Mix the Salad Base
In a large salad bowl, gently combine the cooled lentils, cherry tomatoes, cucumber, red onion, kalamata olives, crumbled feta, and fresh parsley. Drizzle your olive oil and red wine vinegar over the top, then sprinkle on the black pepper. Toss everything with care so that those delicate ingredients don’t get crushed, and make sure the dressing coats every morsel.
Step 4: Make the Bright Dill Sauce
In a smaller bowl, whisk together the Greek yogurt, plenty of freshly chopped dill, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper. Stir until the sauce is creamy and flecked with green. Taste and tweak as you like! The dill yogurt sauce is the secret star of Lentil Greek Salad with Dill Sauce, so feel free to make extra for drizzling or dipping later.
Step 5: Serve and Enjoy
To plate, either drizzle the luscious dill sauce over the big bowl of salad or let everyone add it themselves. The contrast of cool, creamy sauce with the zesty, earthy salad is irresistibly good. Serve immediately, or chill everything for an even bolder flavor as the ingredients meld together.
How to Serve Lentil Greek Salad with Dill Sauce
Garnishes
For that extra polish when serving, sprinkle a little more chopped fresh dill and parsley over the top, plus a crumble of extra feta if you like things decadent. A finishing drizzle of olive oil or even a bit of lemon zest can really make the Lentil Greek Salad with Dill Sauce look and taste fresh-from-the-Med.
Side Dishes
This salad is hearty enough to stand on its own, but it also shines as part of a spread. Pair it with pita bread, hummus, or even grilled vegetables. For a super summery dinner, serve Lentil Greek Salad with Dill Sauce alongside grilled chicken or lamb skewers — it plays beautifully with all your Mediterranean favorites.
Creative Ways to Present
Want to wow your guests? Spoon the salad into endive leaves for easy, bite-sized party apps. Or layer it in glass jars for portable lunches. Even better, pile it atop crisp romaine hearts for a Greek-inspired lettuce wrap experience. However you present it, colorful layers and generous dollops of sauce make this salad totally irresistible.
Make Ahead and Storage
Storing Leftovers
Lentil Greek Salad with Dill Sauce is a meal prep dream. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop and meld beautifully overnight, so don’t be afraid to make it ahead. Just keep the sauce separate for maximum freshness if you want to avoid any sogginess.
Freezing
Freezing is not recommended for this recipe as the veggies and feta lose their signature textures, and yogurt can separate when thawed. If you want to prep ahead, just cook and freeze the lentils, then assemble fresh with veggies and sauce when you’re ready to eat!
Reheating
This salad is served cold or at room temperature, so there’s really no need to reheat! If you’ve chilled leftovers, simply let them sit out for 10–15 minutes to take off the chill. If the sauce thickens in the fridge, stir in a splash of water or lemon juice to loosen it up.
FAQs
Can I make Lentil Greek Salad with Dill Sauce vegan?
Absolutely! Swap the Greek yogurt in the sauce for a plant-based yogurt and use a vegan feta (or just leave out the cheese). The salad stays wonderfully fresh and flavorful for all diets.
Can I use canned lentils instead of cooking them from scratch?
Yes, if you’re in a rush, drained canned lentils work great. Just rinse them well and pat dry before tossing with the rest of the ingredients so your Lentil Greek Salad with Dill Sauce doesn’t get watery.
How far in advance can I make this salad?
Up to 3 days! Make the salad and the sauce separately, and combine right before serving for the brightest flavors and best texture. Great for meal prepping lunches or getting ahead for a party.
What makes the dill sauce special?
The combination of Greek yogurt, aromatics, and fresh dill gives the sauce a tangy, creamy, and irresistibly herby punch — it’s what takes this Lentil Greek Salad with Dill Sauce from good to unforgettable.
Can I add more vegetables or mix-ins?
Of course! Red bell peppers, artichoke hearts, or even baby spinach are tasty additions. Just keep your ratios balanced so the lentils and sauce still shine through.
Final Thoughts
If you crave something fresh, easy, and restaurant-worthy, Lentil Greek Salad with Dill Sauce is truly a must-try. Give it a go — you’ll love how satisfying, colorful, and unbelievably flavorful this salad is. Here’s to happy, healthy eating!
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Lentil Greek Salad with Dill Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a refreshing and nutritious Lentil Greek Salad with a flavorful dill sauce. This vegetarian dish is packed with protein and Mediterranean flavors, making it a perfect meal for any occasion.
Ingredients
Lentil Salad:
- 1 cup dry green or brown lentils, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon black pepper
Dill Sauce:
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook Lentils: In a medium saucepan, combine lentils, water, and salt. Simmer for 15-20 minutes until tender. Drain and let cool.
- Prepare Salad: In a large bowl, mix lentils with tomatoes, cucumber, red onion, olives, feta, parsley, olive oil, vinegar, and pepper.
- Make Dill Sauce: In a small bowl, whisk together yogurt, dill, lemon juice, zest, garlic, salt, and pepper.
- Serve: Drizzle the salad with dill sauce before serving.
Notes
- This salad can be refrigerated for up to 3 days.
- For a vegan option, use plant-based yogurt and skip the feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg
