We love summer salads, and haven’t been eating them enough this season! What I love about this summer salad is that it is filling and provides lots of plant-based protein.
Many vegetable-based salads can be delicious but low on the filling factor. Combining this salad with a few other summer salads for a summer potluck can make for a filling summer meal; it’s also perfect alongside a vegetarian entree to fill in more protein. We’ve included this recipe in our summer grilling menu.
Lentil and Rice Summer Salad
What You Need:
- 1 cup short grain brown or white rice (or 3 cups cooked)
- 1 cup french lentils
- 1 cup diced cherry tomatoes
- ¼ large red onion
- ½ cup chopped fresh basil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 1 tablespoon sherry vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ¼ cup olive oil
Cook the rice according to the package instructions. Cool the rice to room temperature before making the salad: an easy way to do this is to spread it out onto a baking sheet and place in the freezer for a few minutes.
Meanwhile, boil the French lentils: place 1 cup lentils in a saucepan with 3 cups water. Bring it to a boil, then simmer for 20 minutes until tender.
Dice the tomatoes. Thinly slice onion. Chop the basil.
Make the dressing: in a medium bowl, whisk together sherry vinegar, mustard, and smoked paprika. Gradually whisk in the olive oil 1 tablespoon at a time until creamy and emulsified.
In a large bowl, mix the rice, lentils, tomato, onion, and basil with ¾ teaspoon kosher salt and a few grinds of black pepper. Pour on the dressing and mix to combine. Taste, and add additional salt and pepper as desired.