Inspired by the flavors of a classic Greek salad, this dish offers an easy, no-fuss way to savor lentils alongside all of that plentiful summer produce.
- 1 small red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges, or 1 pint cherry tomatoes, halved
- 1 English cucumber, sliced into half moons
- 11/2 cups cooked lentils, such as French-Style Green Lentils or Puglia Lentils
- 1/4 cup extra virgin olive oil
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 2 tablespoons capers, drained
- About 5 ounces feta cheese in brine, cubed or crumbled
- Salt and freshly ground pepper
- Chopped fresh Italian parsley or mint
Makes 4 servings
- Fill a small bowl with water. Add 1 teaspoon red wine vinegar to the water, then add the sliced onion. Set aside to soak.
- In a serving bowl, combine the lentils with the oil and 2 tablespoons vinegar. Gently stir in the tomatoes, cucumber, and capers. Remove the onions from the water and add to the bowl. Sprinkle with salt and pepper and gently stir. Taste and adjust the seasonings. Top with feta cheese and parsley or mint.