Tomato Series, Part 2: Lentil Caprese Salad — The Dirt on Vegetables

Mozzarella and tomatoes arguably make for the most perfect food pairing of all time. I am sure when people think of two items that go best together, the first things that come to mind are pairings like peanut butter and jelly or ketchup on fries. Both are excellent food pairings, but a forkful of pillowy chunks of fresh mozzarella mixed with a ruby red tomato, especially on a hot summer day, cannot be beat. One bite and you'll get a sweet blast followed by a wonderful tomato flavor.My recipe is not a typical caprese because I have added things like lentils and vinegar. Truth be told, I like it even better this way because the lentils turn a classic appetizer into a main dish. Sometimes I even add in a dollop of pesto and mix that in if I have some sauce sitting in my fridge (as homemade pesto tends to be a main staple in my house). If I REALLY want to make it an entree, I add farro, barley, sorghum, or another health supportive grain and my work is done! I typically make it the way that I am posting below, but if you have any other ideas to make it delicious, let me know!The tomato crop from my dad's garden this summer has been the best in years! I hope all of you fellow green thumbs are having a great tomato season as well. We have picked HUNDREDS of tomatoes this August, which was the inspiration for my tomato series. I have bags of tomatoes covering all of my countertops and a freezer filled with jars of tomato sauce that we will delve into with delight on a cold wintery night many months from now. This salad holds up well in the fridge for several days and makes a great lunch to pack for work!

Lentil Caprese Salad

Author:

Michele Wolfson

Ingredients

Ingredients:
1 cup green lentils
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
3 tablespoons basil, chopped
3/4 cup fresh mozzarella, cubed
Salt and pepper to taste

Instructions

Rinse the lentils well, discarding any rocks or discolored lentils.
Place lentils and 2 cups salted water in a medium saucepan over medium-high heat and bring to a simmer. Turn to low heat and cover the pot. Cook until lentils are tender, about 30 minutes. Add more water if they are drying out.
Drain cooked lentils of any leftover water and let cool in a large bowl. Gently stir in the olive oil and vinegar.
Add the tomatoes, mozzarella, and basil. Toss to combine. Season to taste with salt and pepper.

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