Lentil Salad with Carrots and Multicolored Tomatoes

 

Mediterranean Lentil Salad for Hot Summer 

Lentil Salad with Carrots and Multicolored Tomatoes

2 ½ - 3 cups precooked brown lentils   

1 stalk of celery, minced                                                                

1 small carrot, shaved                                                                   

10-12 small red and yellow tomatoes, cut into quarters                   

1 teaspoon of capers in brine, drained and chopped roughly

5 pickled gherkins, cut into slices

Fresh basil   

Salt and pepper

Extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon maple syrup, optional

 

1.     Drain lentils from cooking water if you have cooked from scratch. Transfer cooked lentils to a bowl.

2.     Add celery, capers, and carrots. Continue with red and yellow cherry tomatoes. Add gherkins and season lightly with a pinch of salt. Add chopped basil.

3.     In a small bowl add the olive oil and apple cider. Add salt if needed. Add maple syrup if too tart. Drizzle dressing over salad. Mix thoroughly, to distribute flavors, then transfer everything to the refrigerator for 1 hour. Serve in individual bowl with fresh basil.