As the sun shines and the scent of fresh herbs dances through the air, you know it’s time for a Lentil Greek Salad with Dill Sauce. Imagine a colorful bowl filled with vibrant vegetables, tender lentils, and a tangy dill dressing that would make even the most skeptical salad lovers swoon. zesty Greek potatoes pairing with Greek desserts This dish is not just food; it’s a celebration of flavors and textures that will brighten any meal. For more inspiration, check out this smashed potatoes recipe recipe.

I remember serving this delightful Lentil Greek Salad at my cousin’s wedding, where it quickly became the star of the buffet. People were raving about how refreshing and satisfying it was, asking for seconds before they’d even finished their first serving. mushroom spinach pasta recipe delicious pasta salad option It was a hit, and I knew I had to share this recipe with you!

Sharing this dish with friends led to endless compliments about its freshness and vibrancy.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brown or Green Lentils: These lentils hold their shape well after cooking and add a hearty texture that’s perfect for salads.
• Cherry Tomatoes: Use ripe, juicy cherry tomatoes for bursts of sweetness throughout your salad.
• Cucumber: Fresh cucumber adds crunch and a refreshing contrast to the richness of the lentils.
• Red Onion: Thinly sliced red onion provides a sharp bite that enhances the overall flavor profile.
• Bell Pepper: Choose vibrant bell peppers for color and sweetness; they make your salad pop visually!
• Dill: Fresh dill is key to achieving that authentic Greek flavor in your dressing.
• Lemon Juice: Freshly squeezed lemon juice adds acidity and brightness to balance the dish.
• Olive Oil: Use high-quality olive oil for drizzling; it elevates the overall taste of your salad.
• Salt and Pepper: Simple seasonings are essential for enhancing all those incredible flavors we’ve got going on.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Lentils: Rinse one cup of lentils under cold water until water runs clear. In a medium pot, combine lentils with three cups of water. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes.

Prepare Your Vegetables: While lentils cook, chop up cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. The more colorful your veggies, the happier your salad will be.

Create the Dill Sauce: In a small bowl, whisk together olive oil, lemon juice, chopped dill, salt, and pepper until well combined. Taste and adjust seasoning according to personal preference—feel free to go wild here!

Assemble Your Salad: Once lentils are cooked and slightly cooled, toss them gently in a large mixing bowl with prepared vegetables. Drizzle over your homemade dill sauce and mix well until everything is coated beautifully.

Serve & Enjoy: Let your salad sit for at least 10 minutes before serving so flavors can meld together beautifully. Serve chilled or at room temperature for maximum enjoyment!

This Lentil Greek Salad with Dill Sauce will be an instant favorite that you’ll want to make again and again! For more inspiration, check out this grilled lamb chops recipe.

Perfecting the Cooking Process

To make the most of your Lentil Greek Salad, start by cooking the lentils first. While they simmer, chop veggies and prepare the dill sauce for seamless efficiency.

Add Your Touch

Feel free to swap in your favorite veggies or add some feta cheese for extra creaminess. A sprinkle of nuts can also give it a satisfying crunch!

Storing & Reheating

Store your salad in an airtight container in the fridge for up to three days. It’s best enjoyed cold, so no need for reheating!

Sharing this recipe brings back memories of my family gatherings. Everyone would dive into this salad, and I’d always feel proud when they asked for seconds!

FAQ

Can I use canned lentils for this recipe?

Yes, canned lentils save time but drain and rinse them first.

Is there a substitute for dill?

If you don’t have dill, fresh parsley or basil works well too.

How can I make this salad vegan?

This recipe is naturally vegan without any dairy; simply omit feta if added.

Print

Lentil Greek Salad with Dill Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 40 minutes
• Yield: Serves about 4

Print Recipe

Pin Recipe

Description

Brighten your mealtime with this vibrant Lentil Greek Salad, featuring a delightful mix of fresh vegetables, hearty lentils, and a tangy dill sauce. This salad is not only visually appealing but also packed with flavor and nutrition, making it perfect for weeknight dinners or special gatherings. Enjoy the combination of textures and tastes that will leave your taste buds singing!

---

Ingredients

Scale 1x2x3x

• 1 cup brown or green lentils
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, thinly sliced
• 1 bell pepper (any color), diced
• ¼ cup fresh dill, chopped
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the lentils under cold water until the water runs clear. In a medium pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
2. While the lentils cook, chop cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
3. In a small bowl, whisk together olive oil, lemon juice, chopped dill, salt, and pepper until well combined.
4. Once lentils are cooked and slightly cooled, toss them in a large mixing bowl with the prepared vegetables. Drizzle over the dill sauce and mix until everything is evenly coated.
5. Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 3g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 13g
• Protein: 12g
• Cholesterol: 0mg