Refreshing Lentil Greek Salad with Dill Sauce Recipe

Imagine the sun-kissed shores of Greece, where fresh vegetables dance in a bowl, and vibrant colors pop like confetti at a party. Enter the Lentil Greek Salad with Dill Sauce, a dish that’s as refreshing as a breeze on a hot summer day and packed with flavors that could make even your grumpy uncle crack a smile. Refreshing Sunshine Salad With each bite, you experience the crunch of crisp cucumbers, the tang of juicy tomatoes, and the delightful creaminess of dill sauce that ties it all together like an enthusiastic hug from your favorite aunt. Peach And Mozzarella Delight Salad.

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This salad isn’t just food; it’s an experience waiting to happen! Picture serving this beauty at your next barbecue or family gathering, and watch as everyone gathers around for seconds (or thirds). With its unique blend of textures and flavors, this dish is sure to steal the spotlight and create memories that linger long after the last bite.

My friends couldn’t stop raving when I shared this Lentil Greek Salad with Dill Sauce at our last potluck; they practically begged for the recipe! Cheese Tortellini Caesar Pasta Salad.

Essential Ingredients

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

• Green Lentils: Packed with protein and fiber; make sure they’re cooked until tender but still hold their shape.
• Cucumbers: Choose firm cucumbers for a satisfying crunch; I prefer English cucumbers as they have fewer seeds.
• Cherry Tomatoes: Sweet and juicy; halved for easy eating, these add vibrant color to your salad.
• Red Onion: Finely diced to provide a sharp contrast in flavor; soak them in water to mellow their intensity if desired.
• Feta Cheese: Crumbled feta adds creaminess and tang; opt for high-quality cheese for exceptional flavor.
• Dill Sauce: A heavenly blend of yogurt, fresh dill, garlic, lemon juice, and olive oil; it brings everything together beautifully.
• Olive Oil: Use high-quality extra virgin olive oil for drizzling over your salad; it enhances flavor significantly.
• Lemon Juice: Freshly squeezed lemon juice brightens up the entire dish; bottled juice just won’t cut it here!

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

Let’s Make It Together

Cook the Lentils: Begin by rinsing one cup of green lentils under cold water until clear. Add them to a pot with three cups of water and bring to a boil. Reduce heat to simmer for about 20-25 minutes until tender but not mushy.

Prepare Your Vegetables: While lentils are cooking, chop one cucumber into small cubes, halve one pint of cherry tomatoes, and finely dice half a red onion. The colorful medley will brighten up your salad like sunshine on a cloudy day. For more inspiration, check out this garlic butter green beans recipe.

Create the Dill Sauce: In a mixing bowl, combine half a cup of Greek yogurt, two tablespoons of fresh dill (chopped), one minced garlic clove, two tablespoons of olive oil, and juice from half a lemon. Zesty Lemon Roasted Greek Potatoes Whisk until smooth—this sauce is pure magic!

Combine Everything: Once lentils are done cooking, drain any excess water and let them cool slightly. In a large bowl, mix lentils with chopped vegetables. Drizzle generously with dill sauce and toss gently to coat everything evenly.

Season & Serve: Taste your salad before serving—add salt and pepper according to your preference! Serve chilled or at room temperature for maximum enjoyment. Watch people fall in love with each bite!

Enjoy making this delicious Lentil Greek Salad with Dill Sauce; it’s bound to become a staple in your kitchen! For more inspiration, check out this strawberry spinach salad recipe.

Perfecting the Cooking Process

Start by cooking the lentils until tender, then chop veggies while they cool. Finally, mix the dill sauce to bring everything together.

Add Your Touch

Feel free to swap in your favorite vegetables or add feta cheese for a creamy touch. You could also sprinkle some nuts for extra crunch!

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. Enjoy it cold—no reheating necessary!

Sharing this recipe brings back memories of summer picnics where friends would rave about my lentil Greek salad with dill sauce, and I proudly took all the credit.

FAQ

What can I substitute for dill in this recipe?

You can use parsley or mint if you prefer a different herb flavor.

How do I cook lentils perfectly?

Simmer them in water for 20-25 minutes until tender but not mushy.

Can I make this salad ahead of time?

Absolutely! It tastes even better after marinating overnight in the fridge.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Lentil Greek Salad with Dill Sauce

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• Author: Emma Taylor
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Dive into the vibrant flavors of our Lentil Greek Salad with Dill Sauce! This refreshing dish combines crunchy cucumbers, juicy cherry tomatoes, and protein-packed green lentils, all drizzled with a creamy dill sauce. Perfect for summer barbecues or as a healthy meal prep option, this salad is not only delicious but visually stunning. Enjoy it chilled for a burst of flavor that will leave your guests asking for more.

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Ingredients

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• 1 cup green lentils (cooked)
• 1 medium English cucumber (diced)
• 1 pint cherry tomatoes (halved)
• ½ red onion (finely diced)
• ½ cup feta cheese (crumbled)
• ½ cup Greek yogurt
• 2 tablespoons fresh dill (chopped)
• 2 tablespoons olive oil
• Juice of ½ lemon
• Salt and pepper to taste

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Instructions

1. Rinse the green lentils under cold water before cooking. In a pot, combine lentils with three cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and let cool.
2. While the lentils cook, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
3. In a mixing bowl, whisk together Greek yogurt, dill, minced garlic, olive oil, and lemon juice until smooth.
4. In a large bowl, combine cooled lentils with prepared vegetables. Drizzle with dill sauce and toss gently until well coated.
5. Season with salt and pepper to taste. Serve chilled or at room temperature.

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

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 210
• Sugar: 3g
• Sodium: 260mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 15mg