Lentil And Olive Salad

This hearty Lentil and Olive Salad is a celebration of Mediterranean flavors, combining the earthy richness of cooked lentils with the bright acidity of lemon and the salty punch of Kalamata olives. Fresh peas and diced tomatoes add texture and color, while capers provide a delightful briny contrast. The dish is dressed with extra virgin olive oil for a healthy, glossy finish. It&# 226;ÂÂs perfect for a light lunch, a picnic side, or a vegan dinner option. The flavors meld beautifully when chilled, making it an excellent make-ahead meal that tastes even better the next day. Serve it alongside warm, toasted pita triangles for a complete and satisfying experience that brings home-style comfort to your table.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 29.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This hearty Lentil and Olive Salad is a celebration of Mediterranean flavors, combining the earthy richness of cooked lentils with the bright acidity of lemon and the salty punch of Kalamata olives. Fresh peas and diced tomatoes add texture and color, while capers provide a delightful briny contrast. The dish is dressed with extra virgin olive oil for a healthy, glossy finish. It&# 226;ÂÂs perfect for a light lunch, a picnic side, or a vegan dinner option. The flavors meld beautifully when chilled, making it an excellent make-ahead meal that tastes even better the next day. Serve it alongside warm, toasted pita triangles for a complete and satisfying experience that brings home-style comfort to your table.

Ingredients

1 1/3 cups dry lentils
6 cups water
10 oz frozen tiny peas
3 tbsp drained capers
3 tbsp extra virgin olive oil
1 cup Kalamata olives, halved and pitted
2 tbsp lemon juice
2 plum tomatoes, diced
1 tsp salt
1/2 tsp coarsely ground black pepper
2 6-inch pitas

Directions

1
Rinse lentils with running cold water and discard any stones or shriveled lentils.
2
In a 3-quart saucepan over high heat, bring lentils and 6 cups water to a boil.
3
Reduce heat to low; cover and simmer for 20 minutes or until lentils are tender.
4
Meanwhile, prepare frozen peas according to package directions and drain well.
5
Cut Kalamata olives in half and discard pits if not already pitted.
6
Dice the plum tomatoes.
7
With a serrated knife, split each pita in half horizontally, then cut each half into 4 triangles.
8
Preheat the broiler if your manufacturer directs.
9
Place pita triangles on a large cookie sheet and broil until lightly toasted, being careful not to turn them.
10
When lentils are done, drain them well.
11
In a medium bowl, combine lentils, peas, olives, tomatoes, capers, olive oil, lemon juice, salt, and pepper.
12
Serve the salad with the toasted pita triangles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 29.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 5.0g2%
Dietary Fiber 2.0g8%
Sugars 0.5g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover and refrigerate leftovers for up to 3 days. The flavors meld nicely when chilled, making this an excellent make-ahead dish.

Tip: For best results, assemble the salad about 45 minutes before serving or early in the day to allow the flavors to combine.

Variation: Add fresh chopped parsley or mint for an extra burst of freshness.

Keywords: lentil, olive, salad, mediterranean, vegan, peas, tomato, capers, lemon, pita, healthy, lunch, side dish, make-ahead, plant-based, fresh, briny, earthy, toasted, picnic

Read it online: https://www.chefs-mate.com/recipe/lentil-and-olive-salad-gh_9407/