Feta + Basil Lentil Salad
Notes: This is one of my favorite, hearty make-ahead salads anytime of the year. If you like cheese, I recommend using crumbled feta in this recipe—it’s the perfect salty complement. Other vegetables make great additions as well, like cubed zucchini, carrots, celery, radishes or fennel. Serve this salad on its own, over salad greens, mixed with quinoa or brown rice, or as a party dip with organic corn chips.
Ingredients
- 2 cans lentils or 2 cups cooked lentils
- 1 cup baby tomatoes halved
- 1 avocado cubed
- 10 leaves fresh basil finely chopped
- 2 tablespoons red or white wine vinegar
- sprinkle of feta cheese optional
- sea salt and pepper to taste
Instructions
- Combine all ingredients, except the red wine vinegar and feta cheese, in a large bowl. Add vinegar and toss gently. Sprinkle with feta and garnish with extra basil to serve.