Caprese Lentil Salad Recipe
A good twist on a classic dish is always enjoyable, and what Caprese Lentil Salad does is bring us a classic Caprese salad made with hearty lentils. Lentils are a fantastic source of plant protein and fiber, and they are some of the most nutritious legumes you can eat.
In my version, I used 1 cup of green lentils simmered gently in 2 cups of water until tender. They create a robust base that complements the freshness of the other ingredients.
I believe the addition of cherry tomatoes and mozzarella balls reflects the traditional Caprese flavors we all love, with explosions of sweetness and creamy richness in every bite. The fresh basil leaves lend an aromatic, herbaceous note that elevates the whole dish.
For the dressing, I mix three tablespoons of extra-virgin olive oil with a modest two tablespoons of balsamic vinegar and a hint of garlic, making a simple yet flavorful vinaigrette. I like to finish it off with some salt and freshly cracked black pepper to taste.
This salad serves excellently as a side dish or a gentle main course. It is a vivid, almost audacious, stop on the route from classic lunchtime salads to something more interesting.
It also gives you enough substance, thanks to the addition of chickpeas, to keep you going until the next meal.
Ingredients
Lentils are abundant in proteins and fibers, and present earthy flavors.
Burst with juicy sweetness and are full of vitamin C: Cherry tomatoes.
Soft mozzarella: Smooth texture, satisfying protein and calcium needs.
Basil leaves: An aromatic herb that adds a fresh and peppery flavor.
Oilve oil: A heart-healthy fat with a fruity, rich flavor.
The sweet and tangy profile of balsamic vinegar provides the depth and complexity that can elevate a dish from ordinary to extraordinary.
Ingredient Quantities
- 1 cup green or brown lentils
- 2 cups water
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Wash the lentils in cold water and remove any foreign substances or poor-quality lentils.
2. In a medium saucepan, combine the lentils with 2 cups water. Bring to a boil over medium-high heat.
3. Lower the heat to low, cover, and let the lentils simmer for about 20-25 minutes, or until tender but not mushy. If there’s any excess water in the lentils, drain it off and allow the lentils to cool.
4. In a big mixing bowl, mix the cherry tomatoes that have been cut in half, the mozzarella balls, and the cool lentils.
5. Torn basil leaves are to be added to the bowl with lentils, tomatoes, and mozzarella.
6. In a tiny bowl, combine the extra-virgin olive oil, balsamic vinegar, and minced garlic with a whisk until they are well integrated.
7. Drizzle the dressing over the lentil salad, and then gently toss it to guarantee that all components are uniformly dressed.
8. Add salt and freshly ground black pepper to the salad to taste and for seasoning.
9. Allow the salad to rest for about 10 minutes so that the flavors can come together.
10. In either a room-temperature or chilled state, the Caprese Lentil Salad readily serves you and yours. You can also enjoy!
Equipment Needed
1. Colander or fine mesh sieve
2. Lid-equipped medium saucepan
3. Mixing bowl, large
4. Bowls of small size
5. Beat
Knife
7. Board cutting
8. Cups for measuring
9. Spoons used for measuring
10. Spoon or spatula for mixing
FAQ
- Can I use canned lentils instead of dried lentils?Certainly! Canned lentils can be used to substitute. Just remember to drain and rinse them well before using them.
- Is it okay to use a different type of cheese?Certainly, feta or goat cheese can serve as tasty substitutes if you wish.
- How long will this salad last in the fridge?Stored in an airtight container in the refrigerator, the salad will maintain its integrity for as long as 3 days.
- Can I make this salad ahead of time?Certainly, it can be made a day ahead. Just remember to add the basil fresh before you serve it.
- Is there a gluten-free option?This recipe has an inherent lack of gluten, so no replacements are necessary.
- What can I serve with this salad?It makes a nice pairing with grilled chicken or fish for an entire meal.
Substitutions and Variations
Replace the green or brown lentils with beluga lentils, which have an identical texture to their colors.
Substitute grape tomatoes or chopped Roma tomatoes for cherry tomatoes.
Substitute bocconcini or feta for fresh mozzarella balls.
Use fresh arugula or baby spinach instead of basil leaves for a different flavor.
White wine vinegar or red wine vinegar can be used instead of balsamic vinegar.