Category: entree, side, salad
Cuisine: Greek, Mediterranean, Vegan
Serving Size: 1 cup
This salad is inspired by a lentil salad offered in various seaside places in Mykonos and other islands. Recently my friend Monica raved about a lentil salad she had on the island. It sounded delicious and I wanted to have it too (even though I am not on a Greek island). I experimented and this is the result: a vibrant and colorful salad bursting with different flavors. The key here is to use the freshest and best quality ingredients, this is important especially with simple recipes. At home, we generally eat a lot of big hearty salads and one of the ingredients we place a lot of attention to is the dressing, and mainly the olive oil. If the olive oil has an off taste or is old (and rancid) it will ruin your salad no matter how great all the other ingredients are.
We had this salad the next day and it was so good! Letting it sit overnight basically marinates it. It was a hot night so this was just right for the occasion and filling. This salad is also very versatile, this is the basic vegan version but you can also add crumbled feta or tuna for additional protein and it is gluten free for those of you who may have an intolerance. Nutritionally this salad is a great source of protein, fiber, antioxidants and slow release carbohydrates keeping your blood sugar stable and keeping you full longer. This salad is good to take with you at work or for picnics and it will last 2-3 days in the refrigerator.
From Elena Paravantes Blog OLIVE TOMATO www.olivetomato.com