A lentil salad with tomatoes, mozzarella, and basil tossed in a balsamic vinaigrette. It's great as a side or a light lunch.
I got the idea for this salad from Pinterest. The recipe I saw was for a Caprese Pasta Salad from Simply Scratch. It looked amazing and she used little mini mozzarella pearls and orecchiette pasta. I wanted more fiber in my salad so I decided to try using lentils and I didn't have the mozzarella pearls but I always have string cheese in the fridge so I used that instead. I loved the salad I stored it in the fridge and had it for lunch all week. It looks the best when it's freshly made as the basil wilts over time but it still tastes great.
My pictures are of the salad after it sat in the fridge for a day. The basil is not as vibrant green as it started but I made this on a rainy day so I had very little natural light in my apartment. I don't have any fancy photo lights just some lamps and overhead lights that don't look good in pictures so I waited and took my pictures the next day when I had sunlight.
Lentil Caprese Salad
1 cup dried lentils
1 1/2 - 2 cups grape tomatoes, halved or quartered
1 cup fresh basil, cut julienne
2-3 mozzarella string cheeses, sliced
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper to taste
Rinse lentils and pick through to remove any rocks or debris. Bring lentils to a simmer, in a saucepan, with 2 cups of water or broth (you can add a clove of garlic to the water if you like). Let simmer, uncovered, for 20-30 minutes or until soft. Drain lentils and set aside to cool.
Meanwhile, prepare all of your other ingredients and then just toss everything together. Serve immediately or store in a sealed container in the refrigerator for up to 1 week. Makes 6 servings.
A little pesto would taste great tossed into this salad.
Enjoy as a side dish or a light lunch.
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