Lentil Greek Salad with Dill Sauce

Hello and welcome and please just know upfront that I am very, very into this lentil-y Greek salad.

Who knew that lentils (black, because pretty), tomatoes, cucumbers, fresh dill, pepperoncini, kalamatas, and a big dollop of the world’s fastest dill yogurt sauce on top could make a person’s life so joyful. Like, calling from the rooftops joyful. HEY YOU! LOOK AT ME! I’M IN LOVE WITH A MEAL PREP GREEK SALAD!

And now I’m going to draw the line in the sand.

You can add tuna to this.

Let’s break this down. I don’t normally like canned tuna, and currently I think there are literally zero recipes on Pinch of Yum that use canned tuna. But here I am opening cans of tuna like it’s my job, because surprise: tuna fits into this salad like a dream.

Tuna thoughts:

• If you don’t like tuna, that’s okay. Skip it.
• If you do like tuna, look for a brand that uses responsibly sourced and high quality tuna. I like Wild Planet brand. (They also make canned salmon should you find yourself in need of some salmon burgers later.)
• If you do like tuna, not to brag, but you’re getting some really awesome nutrition with extra Omega 3 oils and a nice punch of protein. Well done.

But tuna isn’t really the star here. It’s the veg.

Lentils, tomatoes, and cucumbers set up the crunchy, filling, clean-eating base, and then the kalamatas and pepperoncinis and dill yogurt sauce come in and make it a party. Feta on top? I’m not mad.

Check Out Our Video For How To Make Lentil Greek Salad:

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Lentil Greek Salad with Dill Sauce

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4.9 from 55 reviews

• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4–6 salads 1x

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Description

Meal Prep Lentil Greek Salad! Lentils, tomatoes, cucumbers, pepperoncini, kalamatas, and a big dollop of homemade fresh dill yogurt sauce. YUM.

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Ingredients

Scale1/2x1x2x

Greek Lentil Salad:

• 1 cup uncooked lentils
• 1 pint of cherry tomatoes, halved
• 1 cucumber, diced
• 2 3-ounce can of tuna, drained and flaked (optional)
• pepperoncini or kalamata olives (optional)

Dill Yogurt:

• 1 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon vinegar or lemon juice
• 1/2 teaspoon garlic powder
• 1 generous pinch of fresh or freeze-dried dill
• 1 teaspoon salt

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Instructions

1. Cook your lentils.
2. Segment ingredients in meal prep containers.
3. Mix the yogurt ingredients in a separate bowl.
4. Store everything in the fridge.
5. When you’re ready to eat, mix each salad and drizzle with olive oil, lemon juice, and a pinch of salt. Top with a dollop of the dill yogurt. YUM YUM YUM.

Equipment

Meal Prep Containers

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Whisk

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Mixing Bowl

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Notes

Lentils: I used black lentils and I cooked mine in the Instant Pot – 3 cups water, 1 cup lentils, pinch of salt, 3 minutes high pressure, quick release, and drain.

Protein: So many options! Chicken, shrimp, salmon… use whatever you’ve got.

Extra Add-ins: Feta, dill, red onion, sun dried tomatoes, SKY IS THE LIMIT.

• Prep Time: 15 minutes
• Cook Time: 15 mins
• Category: Salad
• Method: Chop
• Cuisine: Mediterranean

Keywords: lentil greek salad, meal prep salad, dill sauce

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