Summer’s harvest salad with lentil, tomato, dill and basil
Recipe Type: Salad
Author:
Serves: 4-6
This refreshing summer salad is the winner of our recipe of the month contest. Our thanks go out to Lynn H. for her submitting this delicious recipe and sharing it with all our readers. This delicious summer salad is an almost “no-cook” recipe so you won’t spend much time over the stove. It makes use of the summer harvest – fresh herbs and tomatoes. The flavor improves if the salad is given a few hours to marinate and chill.
Ingredients
- 1 cup dried lentils (preferably small French lentils)
- 1 large garlic clove, chopped
- 1 teaspoon salt, or to taste
- 3/4 lb tomatoes, diced (2 cups)
- 4 large scallions (or green onions), thinly sliced (3/4 cup)
- 1/4 cup chopped fresh dill
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons red-wine vinegar, or to taste
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon black pepper
Instructions
- Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
- Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.
- Put in refrigerator and allow to marinate and chill for two hours.