Lentil Tomato Arugula Salad is a fresh, light dish suitable for those following a vegetarian diet… but not only that, it’s perfect for consuming legumes in the summer. The lentil salad is prepared in just over 5 minutes with minimal effort. In the summer, my mantra is to cook as little as possible and especially fresh foods, quick ones that require only a few minutes to prepare.
Preparing it is very simple: just mix the canned pre-cooked lentils with tomatoes, plenty of arugula and basil, crumbled feta, and a dressing of lemon juice and extra virgin olive oil.
This is a very versatile recipe, besides being easy and quick: you can add ingredients that you like each time.
But now, let’s go to the kitchen, and I’ll show you how to prepare the Lentil Tomato Arugula Salad
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 10.5 oz canned lentils
- 1.5 cups cherry tomatoes (cherry, pachino, datterino)
- 7 oz feta
- 1.5 cups arugula
- 0.35 oz basil
- extra virgin olive oil
- 1 lemon (juice)
- salt
Tools
- 1 Salad Bowl
- 1 Knife
Steps
Let’s start preparing
Let’s start preparing the lentil salad, wash and dry the arugula, the basil, and the cherry tomatoes and cut everything into pieces.
Pour the lentils, the arugula, the basil, and the cherry tomatoes in a salad bowl, add the crumbled feta.
Squeeze the lemon and strain the juice, add extra virgin olive oil and a pinch of salt, emulsify everything to get a dressing.
Dress the salad with the oil-lemon emulsion.
Mix well and let marinate in the fridge for about 1 hour.
And enjoy your meal!!
Marge’s Tips
The lentil tomato salad can be stored in the refrigerator for up to one day in an airtight container.
The lentil tomato salad can be stored in the refrigerator for up to one day in an airtight container.
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