If you’re looking for a refreshing, vibrant, and incredibly satisfying salad, Lentil Greek Salad with Dill Sauce is about to become your new favorite. Imagine the hearty goodness of lentils mingling with juicy cherry tomatoes, crisp cucumbers, briny olives, and an irresistibly creamy dill yogurt sauce that ties everything together. This Mediterranean-inspired salad brings together color, flavor, and wholesome nutrition in every single bite—a perfect showcase for anyone wanting a meal that’s hearty but light, and bursting with those zingy, herby flavors we all love.

Lentil Greek Salad with Dill Sauce Recipe - Recipe Image

Ingredients You’ll Need

What I adore about Lentil Greek Salad with Dill Sauce is how each ingredient has a starring role—nothing fancy or complicated, just powerfully simple components that combine for a salad that pops with both flavor and texture. Let’s take a closer look at what you’ll need and why each element matters.

Lentils: The base of our salad is full of plant-based protein; use green, brown, or black for the best texture.
Cherry tomatoes: Their natural sweetness and juiciness balance the heartiness of the lentils and add a pop of color.
Cucumber: Brings a cooling crunch that makes every bite extra refreshing.
Kalamata olives or pepperoncini: These salty, tangy bursts are essential for that classic Greek flavor (choose your favorite or try a mix!).
Canned tuna (optional): Adds extra protein and a Mediterranean twist for those who want it heartier—skip for a vegetarian version.
Crumbled feta cheese (optional): Creamy, salty feta crumbles take this salad up a notch, making it delightfully rich.
Fresh parsley or dill (optional): A sprinkle on top gives a garden-fresh taste and a pretty finish.
Greek yogurt: The star of our dill sauce, lending tang, creaminess, and a dose of protein.
Olive oil: Adds silkiness to the sauce and brings out all the Mediterranean flavors.
Lemon juice or red wine vinegar: A punch of acidity to brighten the dressing and balance the flavors.
Garlic powder: Lends a subtle zing to the sauce without being overpowering.
Salt: Essential for seasoning the sauce and pulling all the flavors together.
Fresh dill (or dried): The magic ingredient in the yogurt sauce, lending a fragrant, herby note that sings with every bite.

How to Make Lentil Greek Salad with Dill Sauce

Step 1: Cook the Lentils

Start by rinsing your lentils under cool water to remove any dust or debris—this tiny step makes a big difference. Pop them in a saucepan, cover with water, and bring everything to a boil. Then, reduce the heat and let the lentils simmer gently for 15–20 minutes, just until they’re tender but still holding their shape. Drain any excess water and set aside to cool, so the rest of your salad won’t wilt from the heat.

Step 2: Make the Dill Yogurt Sauce

While the lentils cool, grab a small mixing bowl and get whisking! Combine your Greek yogurt, olive oil, lemon juice or red wine vinegar, garlic powder, salt, and that glorious fresh dill together until the sauce is smooth and dreamy. This dill sauce is the stuff of legend—creamy, fresh, and it pairs perfectly with the earthiness of lentils. Pop the dressing in the fridge to chill while you prep the rest.

Step 3: Assemble the Salad

In a large salad bowl, toss together the cooled lentils, juicy cherry tomatoes, crisp cucumber, olives or pepperoncini, and if you’re feeling it, tuna or crumbled feta. Give everything a gentle toss so your veggies aren’t bruised, just thoroughly combined. This simple combination is already looking tempting, but wait until you add the sauce!

Step 4: Serve with Dill Sauce

Spoon generous helpings of Lentil Greek Salad with Dill Sauce onto plates or in bowls. Top each serving with a good dollop of the dill yogurt sauce—that’s where the creamy, herby magic happens. If you’re going all out, finish with a scatter of fresh herbs for a hit of freshness and a gorgeous pop of color.

How to Serve Lentil Greek Salad with Dill Sauce

Garnishes

Fresh dill or parsley is your best friend here—just a sprinkle right before serving gives this salad an aromatic lift and bright, cheery look. For more crunch, try a handful of toasted pine nuts or a few extra crumbles of feta on top. Lemon wedges on the side are also lovely for a zesty squeeze.

Side Dishes

This salad is hearty enough to shine solo, but it also plays well with others. Pair it with warm pita bread, a bowl of classic hummus, or even roasted veggies. If you’re throwing a Mediterranean feast, think about serving it alongside grilled chicken or lamb for a seriously satisfying spread.

Creative Ways to Present

Lentil Greek Salad with Dill Sauce looks stunning served family-style from a big platter, but it’s just as perfect portioned into jars for a grab-and-go lunch. Try stuffing leftovers into pita pockets with extra greens, or pile on top of a bed of spinach for a next-level salad bowl. You can even make mini “salad boats” by scooping it into cucumber halves for fun appetizer bites!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lentil Greek Salad with Dill Sauce in the fridge, stored in airtight containers. For best results, store the salad and the dill yogurt sauce separately—this keeps the veggies crisp and the flavors fresh. Combine just before eating, and you’ll have a meal that tastes freshly made for days.

Freezing

While cooked lentils freeze well on their own, salads with fresh veggies like tomatoes and cucumbers don’t hold up as nicely in the freezer—the texture suffers. If you want to prep ahead, freeze just the cooked lentils and make the rest fresh for that unbeatable just-made crunch.

Reheating

Lentil Greek Salad with Dill Sauce is best enjoyed cold or at room temperature! If you’ve prepped the cooked lentils ahead of time and want to take the chill off before assembling, a quick zap in the microwave (before adding the veggies and sauce) is totally fine. When it’s all mixed, though, keep it cool for maximum flavor and texture.

FAQs

Can I make this salad vegan?

Absolutely! Just skip the tuna and swap in a dairy-free yogurt for the dill sauce. You’ll still get all that creamy, herby deliciousness.

Which type Salad, Main Course

Green, brown, or black lentils are perfect because they hold their shape and provide a nice, toothsome texture. Avoid red lentils here—they tend to get mushy.

How far in advance can I make Lentil Greek Salad with Dill Sauce?

It’s ideal for meal prep! Cook and cool your lentils, chop the veggies, and prepare the sauce up to 3 days ahead—just store everything separately and mix before serving.

Can I add other vegetables?

Definitely! Bell peppers, red onion, or even artichoke hearts can be scrumptious additions for extra crunch or flavor—make this salad your own.

How do I make it gluten-free?

You’re in luck! The base Lentil Greek Salad with Dill Sauce recipe is naturally gluten-free—just double-check labels on any add-ins like feta or canned tuna to be safe.

Final Thoughts

If you love recipes that are vibrant, nourishing, and genuinely fun to eat, Lentil Greek Salad with Dill Sauce is a must-try. It’s easy enough for a busy weeknight but showy enough for entertaining. Grab some lentils and fresh dill, and bring a big bowlful of Mediterranean joy to your table today!

Lentil Greek Salad with Dill Sauce Recipe