Lentil, Tomato, and Basil Salad - Vegetarian

The Lentil, Tomato, and Basil Salad is a celebration of summer’s freshest ingredients crafted into a delightful dish. Tender lentils are paired with juicy tomatoes, aromatic basil, and crunchy red onions, all brought together with a tangy balsamic vinaigrette. This combination not only tantalizes the taste buds but also offers a nutritious boost to your day.

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Temps de préparation 10

Temps de cuisson 25

Temps total 35

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 250 kcal

Ingrédients

1 cup dried green or brown lentils

2 medium tomatoes, diced

1/4 cup fresh basil leaves, chopped

1/4 cup red onion, finely chopped

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup feta cheese, crumbled (optional)

Instructions

Rinse the lentils under cold water. Place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain and let cool.
In a large bowl, combine the diced tomatoes, chopped basil leaves, and red onion.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
Add the cooled lentils to the tomato mixture and gently toss to combine.
Pour the dressing over the lentil mixture and toss again to evenly distribute the flavors.
Sprinkle the crumbled feta cheese on top, if using.
Serve immediately or refrigerate for up to 2 days. Allow the salad to come to room temperature before serving if refrigerated.

Nutrition (per 100g)

Keyword basil, easy recipe, flavor-packed, fresh ingredients, gluten-free, healthy salad, high-protein, lentil salad, light meal, low calorie, main dish, meal prep, Mediterranean cuisine, nutritious, quick meal, side dish, summer dish, tomatoes, vegetarian

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Lentil, Tomato, and Basil Salad – Vegetarian