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Caprese Lentil Salad Recipe | The Mediterranean Dish. A satisfying, hearty caprese salad on top of a bed of creamy black lentils. This caprese lentil salad recipe is the perfect side, appetizer, or even lunch. From TheMediterranenaDish.com #capresesalad #lentilsalad #mediterraneandiet #lentils #lentilrecipe #caprese #saladrecipe #mediterraneanfood #healthyrecipes #glutenfreerecipes #vegetarianrecipes

Caprese Lentil Salad Recipe


Description

A simple, hearty and satisfying twist on caprese salad. Creamy brown lentils make a great bed for bite-sized cherry tomatoes and baby mozzarella balls. Add a generous handful of basil. And nothing but quality olive oil and balsamic reduction for the dressing!


Scale

Ingredients

  • 2 cups quality balsamic vinegar
  • 3 cups cooked black lentils¬† (from 1 cup dry lentils)
  • Private Reserve Greek extra virgin olive oil
  • Salt and freshly ground black pepper
  • 8 oz cherry or grape tomatoes
  • 6 oz fresh baby Mozzarella cheese (small Mozzarella balls), non-fat or part-skim if possible
  • Fresh basil leaves, torn (as many as you like)

Instructions

  1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes until balsamic is reduced to a thicker sauce. Transfer to a bowl to cool.
  2. Place the cooked lentils in a mixing bowl. Drizzle with extra virgin olive oil (about 1 tbsp to start, add more as you like). Add 2 tbsp balsamic reduction, and sprinkle with salt and pepper. Toss to combine. Taste and adjust seasoning or add olive oil and balsamic reduction to your liking.
  3. Transfer the lentils to a serving platter. Arrange tomatoes, mozzarella, and basil leaves on top. Drizzle olive oil and more balsamic reduction on top. A sprinkle more salt and pepper to your taste. Enjoy!

Notes

  • This recipe will serve 6 as an appetizer or side, and fewer if you serve it as the main course.
  • If you have more balsamic reduction left, simply store it in the fridge in a tightly closed mason jar.
  • To cook black lentils from dry, simply add 1 cup of lentils with 4 cups of hot water in a saucepan. Simmer gently with lid tilted until tender (about 20 minutes or so). Drain.
  • Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
  • Visit our store to browse our spices, olive oils and bundles!
  • Category: Salad
  • Method: Counter Top
  • Cuisine: Mediterranean

Keywords: Caprese Salad, Lentil Salad, Lentil, Salad, Light Salad

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