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Lentil Salad with Green Olive Tapenade and Feta Cheese

This is a great picnic dish that can be made ahead and is very transportable. It has all the elements of a tasty salad. Cherry tomatoes add a spark of color, the vibrant flavor comes from the Made in Mediterranean Tapenade, lentils add texture and feta cheese adds the perfect level of saltiness—not too much and not too little.

Ingredients:

  • 1-1/2 c green lentils (or black Vertes du Puy lentils)
  • 2 cloves garlic, peeled and lightly crushed
  • 2 sprigs fresh thyme
  • 1/2 c Made in Napa Valley Mediterranean Tapenade
  • Juice of 2 lemons
  • 2 scallions, sliced thin on the diagonal (white and green parts)
  • 2 oz. feta cheese, crumbled
  • Salt (preferable Kosher) and freshly ground black pepper to taste
  • 1 c cherry tomatoes, halved

Rinse the lentils and pick through, removing any stones.

In a medium saucepan combine the lentils, garlic, thyme and 4 cups water. Bring lentils to a boil, lower heat to medium low, partially cover and cook 25 minutes.

Check the lentils to make sure that they are firm but cooked all the way through, you do not want them to be mushy.

Drain the lentils, remove the garlic and thyme stems; place in a bowl and refrigerate until cooled, about 30 minutes (stir every 10 minutes to facilitate cooling).

In a small bowl combine the Roasted Tomato and Green Olive Tapenade, lemon juice and scallions to make a dressing. Stir the dressing and feta cheese into the lentils and taste for seasoning with the salt and pepper.

The salad can be made one day ahead up to this point and refrigerated.

Add the cherry tomatoes right before serving.

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Used in this recipe:

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Mediterranean Tapenade with Capers

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