Mediterranean Salad with Lentils
A mixture of fresh, earthy, tangy, & salty with crisp and velvety textures makes everything in this salad work for any meal.
Ingredients
Salad
- 1 Cup Cooked Lentils Like Melissa’s brand, canned, or stove top method.
- 2 Strips of Prosciutto
- 2 Tbsp Pine Nuts, toasted
- 2 Cups Butter Lettuce about 1/2 of a 5oz bag
- 2 Cups Spring Mix or a mix of your favorite lettuces
- 1 Scallion, chopped
- 4 Radishes, sliced very thin, or on a mandolin
- 2 Tbsp Capers or Chopped Olives
- 1/2 Cup Feta Cheese
Vinaigrette
- 6 Tbsp Olive Oil
- 2 Tbsp Lemon Juice could substitute with White Wine Vinegar, Sherry Vinegar, or Champagne Vinegar
- 1 Tbsp Dijon Mustard
- Pinch Salt & Pepper
Instructions
Salad
- Lentils: If you don’t have pre-cooked lentils, you can cook them yourself in less than 30 minutes. 1/2 Cup of dried lentils will yield a little more than a Cup of cooked. Simply place the lentils in a pot, cover with twice the amount of water, and bring to a boil, then reduce to a simmer for 25-30 minutes, until they’re soft, but not mushy. Drain the lentils and set aside. *You can add some aromatics like a shallot, bay leaf, and thyme, but it’s not necessary as the lentils will take on the flavor of the vinaigrette.
- Crisp the Prosciutto: Using a nonstick skillet over medium-high heat, place the two prosciutto slices in the pan and crisp on both sides. (About 2-3 minutes total). Take the slices out of the pan & place on a paper towel to absorb any excess oil. They will continue to crisp as they cool.
- Toast the Pine Nuts: Using a nonstick pan over medium heat, place in the pine nuts and stir frequently to evenly toast. (About 1-2 minutes)
- Mix together the Lentils, Lettuces, Scallions, Radishes, Capers or Olives.
- Use two to three tablespoons of Vinaigrette and mix into the salad mixture. It should be lightly coated but not drenched. Continue to add more Vinaigrette to your preference.
- Top with the Pine Nuts, Feta Cheese
- Break the Prosciutto into large pieces and place them on top of each serving.
Vinaigrette
- Combine the Dijon Mustard and Lemon Juice, and whisk together
- Drizzle in the Olive Oil while continuing to whisk so that the vinaigrette can emulsify
- Add a pinch of Salt & Pepper and combine
Notes
If you would like additional vinaigrette ideas, please check out our Vinaigrette Varieties.
Tried this recipe?Let us know how it was!
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