Description
A refreshing Mediterranean-inspired salad featuring hearty lentils, sweet cherry tomatoes, crisp cucumber, and fragrant basil, all tossed in a tangy balsamic dressing. Perfect for healthy lunches, summer picnics, or colorful side dishes.
Ingredients
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1 cup green or brown lentils
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1 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup fresh basil leaves, chopped
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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Salt and pepper to taste
Instructions
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Rinse lentils under cold water. In a saucepan, combine with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but firm.
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While lentils cook, prepare vegetables: halve cherry tomatoes, dice cucumber, slice red onion, and chop basil.
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Drain lentils well and place in a large bowl with the vegetables.
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Whisk olive oil, balsamic vinegar, salt, and pepper together in a small bowl. Pour over salad and toss gently.
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Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
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Green or brown lentils work best for holding shape in salads.
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Add crumbled feta, toasted nuts, or a squeeze of lemon juice for extra flavor.
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Best enjoyed within 3 days for peak freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean