A nourishing, fragrant salad that is incredibly simple to prepare. The warm lentils perfectly absorb the flavors of Provençal Fire Vinegar: herbaceous notes, freshness, and a little aromatic kick that transforms this dish into a complete, colorful, and comforting meal.
Preparation time: 20 minutes
Yield: 4 servings
Ingredients
For the salad
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2 cups cooked green lentils (or 1 cup dry)
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1 cup diced cucumber
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1 cup cherry tomatoes, halved (or diced tomatoes)
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½ cup finely chopped celery
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¼ cup minced red onion
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½ cup crumbled feta cheese
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¼ cup chopped fresh parsley
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2 tablespoons olive oil
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Salt and pepper, to taste
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Fire spice (optional, for a little kick)
For the Provençal vinaigrette
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3 tablespoons of Provençal Fire Vinegar ( or our original flavor)
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2 tablespoons olive oil
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1 tablespoon maple syrup
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1 teaspoon Dijon mustard
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Salt and pepper, to taste
Preparation
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Place the lentils in a large bowl while they are still warm (not hot).
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Add the cucumber, tomatoes, celery, red onion, and half of the parsley.
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In a small bowl, combine all the ingredients for the dressing.
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Pour the dressing over the salad and toss gently to coat evenly.
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Add the feta cheese, adjust the seasoning, and pepper generously.
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Serve warm or at room temperature, garnished with the remaining parsley (and a dash of Épice de Feu if desired).
Notes & Tips ApothicAri
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Lentils that are still warm absorb the dressing better—that's the secret to this recipe!
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For a more substantial meal: add grilled chicken, soft-boiled eggs, or salmon.
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Provençal Fire Vinegar also works very well in chickpea or rice salads.
Enjoy your meal!