This is a simple and delicious salad of lentils, feta and tomatoes, tossed with a lemon-garlic vinaigrette. Its flavors are bright and fresh, and to me, it makes for a perfect summer side salad at a cookout or picnic. I hope you’ll try it!
1 1/4 cups dried lentils, preferably a French variety, such as Le Puy
3 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
1 tsp fresh chopped thyme
1/2 tsp salt
1/4 tsp ground black pepper
1 garlic clove, peeled and finely grated or minced
1 1/2 cups halved grape tomatoes
1 cup diced cucumber
3/4 cup crumbled feta cheese
1/3 cup thinly sliced celery
Lettuce leaves, such as romaine
Place lentils in a large saucepan. Cover with water, 2 inches above lentils. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Drain in a sieve, and rinse well with cold water. Set aside.
Whisk together lemon juice and next 5 ingredients (through garlic) in a large bowl. Add lentils, tomatoes, cucumber, cheese, celery and cheese, and toss gently until combined. Season with additional salt, if desired. Serve over lettuce leaves.