Mediterranean Lentil Greek Salad
Ingredients
- For the Salad
- 1 cup uncooked lentils any variety you prefer
- 1 pint cherry tomatoes halved
- 1 medium cucumber diced
- 2 cans tuna drained and flaked (optional protein)
- 1/4 cup pepperoncini or kalamata olives sliced (optional)
- For the Dill Yogurt Dressing
- 1 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice or vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 –2 teaspoons fresh or freeze-dried dill
Instructions
- Cook Lentils: Rinse lentils and cook in boiling water until tender, about 15 minutes. Drain and let cool.
- Prepare Salad Base: Combine cherry tomatoes, cucumber, lentils, tuna (if using), and olives in a large bowl or meal prep containers.
- Make Dressing: Whisk together Greek yogurt, olive oil, lemon juice or vinegar, garlic powder, salt, and dill until smooth.
- Assemble & Serve: When ready to eat, drizzle each portion with dressing or add a dollop of dill yogurt on top. Optional: finish with a sprinkle of additional dill, feta, or sliced red onion.
Notes
This lentil Greek salad is perfect for meal prep, packed with plant-based protein, and vibrant Mediterranean flavors. It’s refreshing, filling, and easily customizable with your favorite proteins or vegetables.