I’ve been eagerly awaiting this week’s share with the knowledge that we’d be treated with the freshest of tomatoes, cucumbers and parsley - a great combination of ingredients to whip up one of my favorite summer salads! This makes a nice meal on a hot summer evening, paired with some buttery corn on the cob. (Yes, it can also be enjoyed on a none-too-rare rainy foggy evening!) It’s always a crowd pleaser at potlucks as well.
Green Lentil Summer Salad
1/2 cup slivered almonds
1 cup dried green lentils
2 cloves garlic
1/4 cup extra-virgin olive oil
3 Tbsp red wine or balsamic vinegar
1 Tbsp finely chopped fresh oregano
1/4 tsp each salt and pepper
1 1/2 cups diced cucumber
1 cup chopped tomatoes
1/2 cup diced red onion
2 Tbsp chopped fresh parsley
¾ cup crumbled feta cheese
-Toast almonds in a small, dry skillet – set aside.
- Cook lentils with garlic until tender – about 15-20 minutes. Drain, rinse in cold water and discard garlic.
-In a large bowl, whisk oil, vinegar, oregano, salt and pepper.
-Toss in the remaining ingredients and enjoy!