Scale

For the Salad:

1 cup green or French lentils, rinsed

2 cups cherry tomatoes, halved

2 tbsp olive oil

Salt and pepper, to taste

1 small red onion, thinly sliced

2 burrata balls (or mozzarella if preferred)

2 cups mixed salad greens (arugula, spinach, or your choice)

2 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

For the Dressing:

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper, to taste

Cook the Lentils:
- In a medium pot, add lentils and 2½ cups water.
- Bring to a boil, reduce heat, and simmer 20–25 minutes until lentils are tender but not mushy. Drain and set aside.
Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast 15–20 minutes until slightly caramelized.
Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
Assemble the Salad:
- In a large bowl, combine cooked lentils, roasted tomatoes, red onion, and mixed greens.
- Drizzle with dressing and gently toss.
- Tear burrata over the top and sprinkle with chopped basil and parsley.
Serve:
- Serve immediately while burrata is soft and creamy. Pair with crusty bread if desired.

Can add roasted red peppers or avocado for extra creaminess.

For a vegan version, replace burrata with a creamy vegan cheese or omit entirely.

Serve warm, room temperature, or chilled.