Mediterranean Lentil Salad with Olive Toast

Recipes in this PostLentil Salad with grilled peppers, tomatos, onions and celery with a light olive oil, white wine vinegar dressing

It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70’s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!

As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!

It’s a recipe for a cool, protein rich salad on a hot day.

Recipe: Mediterranean Lentil Salad

Summary: Serve a cool, protein rich salad on a hot day

Ingredients

  • 1/2 bag green lentils
  • 1 small onion, chopped
  • 4 leaves Sweet Basil, chopped
  • 2 celery stalks, hearts only, chopped
  • Small sweet peppers, grilled and cut into small pieces
  • Vinaigrette
  • Olive Toast

Instructions

  1. Sort through the lentils. Even though the lentils have already been sorted through in the factory, there is still a possibility that there is a stone in the lentils. Stones don’t go well on a Good Plate.
  2. Fill a large pan with water, preferably larger than 6 quarts. DO NOT SALT THE WATER as that will toughen the lentils.
  3. Add the lentils to the water and cook them on medium heat until they have softened, about 20 minutes. If you like your lentils a little crunchy, reduce the time, if you like them a little softer, increase the time.
  4. While that is happening, chop the vegetables and set them aside.
  5. Make the vinaigrette and set that aside as well.
  6. When the lentils are done, remove them from the heat, and drain them in a colander. Rinse in cold water, tossing them about with your hands so they cool quickly.
  7. Put them into a large bowl, and add the vegetables and vinaigrette. Toss to mix.
  8. Put in the refrigerator to chill.
  9. Serve with Olive Toast.

Variations

You can add other cold vegetables you might have on hand. This is actually a really good way to clean out the refrigerator!

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: High protein

Number of servings (yield): 6

Culinary tradition: Mediterranean

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This vinaigrette is very light, and would be great on any salad.

Recipe: Vinaigrette

Ingredients

  • 1 teaspoon dry mustard
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil (about)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/4 teaspoon Italian seasoning

Instructions

  1. Have ready a dish towel, a whisk, and a medium-sized bowl. The dish towel is to keep the bowl from moving, as you will be needing both hands.
  2. Put the mustard in the bowl, and whisk in the vinegar.
  3. With the other hand, slowly start adding in the olive oil, whisking the entire time. Add enough oil so that the mixture has emulsified.
  4. Add the salt, pepper and herbs, and whisk again.
  5. If you do not use the vinaigrette immediately, remember to whisk it again.

Preparation time: 2 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This olive toast is great on its own, but really comes to life when you scoop up a little of the Mediterranean Lentil Salad with each bite.

Recipe: Olive Toast

Ingredients

  • 8 slices bread
  • 1/2 package cream cheese, softened
  • 2 tablespoons Kalamata olive paste
  • 2 garlic cloves, peeled
  • 1/2 bag Kraft Macaroni and Cheese cheese

Instructions

  1. Heat the oven to 400.
  2. Put the garlic cloves in a small food processor and chop them finely.
  3. Add the cream cheese, and process until you have a smooth paste. Wipe the bowl down.
  4. Add the olive paste, and process until the cheese and olives had mixed together nicely. Wipe the bowl down.
  5. Add half of the half of package of yellow cheese. You will be using the rest to top the bread.
  6. Put the bread on a cookie sheet, and put the bread into the preheated oven. Let the bread heat up until it has slightly browned, about 5 minutes. Remove from the oven, and let get cool to the touch. If you want, you can loosely cover with a towel, and set aside until you’re ready to serve.
  7. Spread some of the olive spread on each piece of bread. Place the slices on the cookie sheet. Carefully sprinkle the remaining yellow cheese on top of the slices.
  8. Heat the oven to 400, and put the toasts into the oven. Let them cook until the cheeses have started to melt. Remove from the oven and serve.

Variations

You can find Olive Paste at Adams Supper Market or at Armenian/Greek stores. You can use Parmesan if you can’t raid the box of Kraft Macaroni and Cheese. Please don’t use another brand, the cheese is not quite the same.

Preparation time: 2 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: Mediterranean

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Tagged , , , , , , , , , , , , . Bookmark the permalink.

One Response to Mediterranean Lentil Salad with Olive Toast

  1. Rebecca says:

    Lentils are great, inexpensive and good for you. I’ve already tried your Lentil Soup, and I was happy to find this lentil salad as well. Thanks!