Lentil salad with bresaola and parmesan, a recipe I often make when I crave something fresh, nutritious, and a bit different from the usual. It is a dish I love because, besides being very quick to prepare (thanks to the pre-cooked lentils in a can), it is also a perfect balance between taste and lightness.
In summer, it often happens to look for new ideas for cold dishes that are not always the usual rice salad or pasta salad. And that’s why I thought of sharing this lentil salad with you: a unique summer dish that surprises, but you can also serve it as a cold first course at a quick lunch or dinner with friends.
I love this recipe also because it is a great way to consume legumes during the hot season when you might eat them less. Lentils, in fact, are a true concentrate of proteins and fibers and go perfectly with the delicate flavor of bresaola, the sweetness of cherry tomatoes, the scent of fresh mint, and the parmesan flakes that add that extra note.
My advice is to choose good quality ingredients, the difference is noticeable, especially in such a simple recipe. And, if you like, you can customize the lentil salad by adding some olives and/or capers.
I really hope this lentil salad with bresaola and parmesan conquers you as it has conquered me. A fresh, quick, and complete dish that brings authentic flavors and lots of color to the table, perfect for your summer.
Other cold dish recipes that might interest you:
Pasta salad with chickpeas and zucchini
Mediterranean pasta salad
Greek rice salad
Marinated raw zucchini
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, August 15
Ingredients for Lentil Salad with Bresaola and Parmesan
- 17 oz canned lentils (2 cans)
- 1 1/3 cups cherry tomatoes
- 2.8 oz bresaola
- 1.8 oz parmesan (sliced into flakes)
- 1 lemon (juice)
- To taste extra virgin olive oil
- To taste mint
- To taste salt
- To taste pepper
Recommended Tools
- Scissors
- Sieve
Preparation of LENTIL SALAD WITH BRESAOLA AND PARMESAN
Pour the lentils into a colander and rinse them under running water to remove all the can’s liquid residues. Let them drain well, then pour them into a bowl.
Wash and dry the cherry tomatoes; cut them into quarters or, if they are very small, in half.
Add them to the lentils, season with a pinch of salt, and mix.
Add the parmesan flakes and the bresaola cut into pieces.
Add some torn fresh mint leaves and a pinch of pepper.
Add the juice of one lemon, pouring it through a sieve.
Season everything with a drizzle of excellent extra virgin olive oil and mix well.
Your lentil salad with bresaola and parmesan is ready! You can serve it immediately or let it rest at room temperature or in the fridge for about ten minutes.
You can watch on YouTube the → video of the LENTIL SALAD WITH BRESAOLA AND PARMESAN
Notes
Also read: Cold second course recipes
FAQ (Questions and Answers)
Can I use dried lentils instead of canned ones?
Yes, of course. Just boil them in water until they are tender (usually 20-30 minutes, depending on the type). Add a bit of salt at the end of cooking, drain, and let them cool well before adding them to the salad.
Can I substitute the bresaola?
If you don’t like bresaola or want a variant, you can use turkey breast, lean prosciutto, or grilled chicken pieces.
Can it be prepared in advance?
Yes, you can prepare this salad a few hours ahead and store it in the refrigerator, well covered. However, I recommend adding the parmesan flakes and fresh mint just before serving to maintain all their aroma and texture.
Is it also suitable for those following a gluten-free diet?
Yes, this recipe is naturally gluten-free. However, always check that the pre-cooked lentils and other ingredients have the gluten-free label to ensure there is no cross-contamination.
Can I season it with other herbs?
Yes, in addition to mint, you can add fresh basil, oregano, or parsley, or give an extra touch with a drizzle of balsamic vinegar.
