Description
Bring a little cheer to your salad game with this lentil salad with tomatoes and gorgonzola! Colorful, fresh, and so easy, this will brighten up your lunch time!
Ingredients
Units
Scale
Oven Roasted Tomatoes ::
- 4–5 Tomatoes, Plums preferred
- 6 Fresh Thyme Sprigs, or 2 teaspoons dried
- 1 Tbsp Olive oil
- 2 Tbsp Balsamic Vinegar
- Sea Salt
Lentil Salad ::
- 1 Shallot, thinly sliced
- 1 Tbsp Red Wine Vinegar
- 1 tsp Sea Salt
- 1 1/3 cup Yellow Lentils, or whatever type preferred
- 1/4 cup Olive Oil
- 1 clove Garlic, minced
- Black Pepper
- 3 Tbsp Parsley, minced
- 3 Tbsp Chives, minced
- 3 Tbsp Dill, minced
- 3–4 ounces Gorgonzola crumbles, or Blue Cheese crumbles
Instructions
To Roast Balsamic Tomatoes:
- Preheat oven to 275 degrees. Quarter tomatoes, and clean of seeds. Dry with paper towel.
- Line baking sheet with parchment paper, and place tomatoes skin side down. Drizzle with olive oil, balsamic vinegar, and top with whole sprigs of thyme. Sprinkle with sea salt.
- Place in oven and roast for 90 minutes, until partially dried and quite wrinkled.
- *NOTE* If you prefer, speed this up by using prepackaged Sun Dried Tomatoes.
For Lentil Salad:
- In a medium sauce pan, prepare lentils according to package directions, and cook until soft. Drain.
- While lentils are cooking, slice shallot, and soak in red wine vinegar, and sprinkle with sea salt. Pour over hot lentils when done cooking and toss to combine.
- Toss in the remaining olive oil, garlic, black pepper. Cool mixture.
- Toss in remaining herbs, and lastly crumbled cheese and roasted tomatoes. Serve.
- *Best served after the salad has cooled in the fridge and has time to meld*
Notes
Recipe very lightly adapted from Plenty cookbook “Castelluccio Lentils with Tomatoes and Gorgonzola”