Farmers Market Lentil Salad
Ingredients
* 1 cup dried green lentils
* 1 medium yellow summer squash, roughly chopped
* 1 medium zucchini, roughly chopped
* 2 orange, red, and yellow mini sweet peppers, cored, seeded, and roughly chopped
* 2 handfuls spinach or arugula
* ⅔ cup packed fresh basil, finely chopped
* ⅔ cup Lemony Red Wine Vinaigrette (below)
* ¾ cup crumbled feta cheese
* 2 tablespoons raw honey or pure maple syrup
Instructions
1. Combine 3 cups water and the lentils in a small pot and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until the lentils are tender, 25 to 30 minutes. Drain and rinse with cold water for 45 to 60 seconds, then transfer to a large bowl.
2. Add the summer squash, zucchini, mini peppers, arugula, and basil to the lentils. Right before serving, add the vinaigrette, cheese, and honey and toss lightly until just combined.
Tips
* To make this dairy-free and vegan, omit the cheese and use maple syrup.
Lemony Red Wine Vinaigrette
Makes 2/3 cup
Ingredients
* 1/4 cup olive oil
* 1/4 cup red wine vinegar
* Juice of 1 lemon
* 1 teaspoon garlic pwoder
* 1 teaspoon dried oregano
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
Instructions
1. In a small bowl, whisk the oil, vinegar, lemon juice, garlic powder, oregano, salt, and black pepper until thoroughly combined.
This Farmers Market Lentil Salad embraces the freshness and vibrant colors of seasonal produce, making it an ideal dish to enjoy during summer months. Lentils are an excellent source of plant-based protein and fiber, which can keep you feeling full and energized throughout the day. When I first tried this recipe, I was impressed by how well the lentils paired with the crunchy, fresh summer vegetables like zucchini, yellow squash, and the sweet mini peppers. The addition of arugula or spinach adds a peppery, leafy green punch that balances the earthiness of the lentils. One key to making this salad stand out is the Lemony Red Wine Vinaigrette. It’s bright and tangy with a hint of garlic and oregano that complements the flavors perfectly. The vinaigrette is super simple to whip up with pantry staples like olive oil, red wine vinegar, and lemon juice. Adding a touch of honey or maple syrup softens the acidity and enhances the salad’s natural sweetness. I find that preparing the vinaigrette in advance allows the flavors to meld nicely, ensuring every bite is flavorful. If you’re looking for a light yet satisfying meal, this salad serves beautifully as a main course or side. For extra protein, I love grilling some marinated chicken breast—as suggested in the image text—to serve alongside. The same lemony marinade used for the chicken pairs wonderfully with the salad, creating a cohesive and delicious meal. Plus, grilling adds a smoky depth that's irresistible. For those following a vegan or dairy-free diet, simply omit the feta cheese and substitute raw honey with pure maple syrup to maintain the sweet balance. The fresh basil packed into the salad really elevates the aroma and taste, giving it a true summery vibe that reminds me of farmers markets filled with colorful vegetables and fragrant herbs. Overall, this Farmers Market Lentil Salad is a fantastic way to enjoy seasonal vegetables while getting wholesome nutrients. Its colorful presentation makes it appealing for family meals or casual summer gatherings. I recommend preparing it slightly ahead and chilling it for an hour to let the flavors develop and the lentils absorb the vinaigrette.
