MEDITERRANEAN SALAD WITH LENTILS

Whether you need a side salad for your just-grilled meat or fish, or something light for dinner, mixed greens combined with earthy lentils, tangy feta cheese, and crisp prosciutto,(my version of “light” bacon),seems to always hit the spot.

This is one of our go-to dinners, especially during the summer, as the ingredients are staples in our kitchen. The Melissa’s brand of pre-cooked lentils makes this quick and easy to put together in minutes. If you don’t have-or like-lentils, you can substitute cannellini/great northern beans, garbanzo beans, black beans, etc. There are no strict rules to salads. Many of ours are often pulled together from whatever happens to be in our fridge and pantry at the time, which is part of the creative fun!

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.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 2

Ingredients

  

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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. 

Keyword easy side dishes, Garden and Greens, Salad, Vegetables

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