Lentil Zucchini And Tomato Salad Recipes

TOMATO AND LENTIL SALAD

Steps:

• Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
• In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
• Serve cold or at room temperature. This dish can be made 1 day ahead.

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

ZUCCHINI TOMATO SALAD

Steps:

• In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

LENTIL SALAD WITH TOMATO AND DILL

Steps:

• Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
• Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

LENTIL & TOMATO SALAD

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

LENTIL, ZUCCHINI AND TOMATO SALAD

Steps:

• Combine ingredients and mix well, tossing lightly until evenly-coated.
• Add pepper and red wine vinegar to taste (a good dash of both will do).
• Refrigerate until chilled to your satisfaction.
• Enjoy!

ZUCCHINI AND TOMATO SALAD

Steps:

• Cut away cores of tomatoes. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds. Peel tomatoes and cut into 1-inch or slightly larger pieces. There should be about 4 cups.
• Cut zucchini into thin 1/4-inch thick rounds. There should be about 3 cups.
• Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1 1/2 minutes. Drain and run briefly under cold water. Drain well and set side.
• Cut scallions crosswise into small pieces. There should be about 1 cup.
• Put tomatoes in a large bowl and add zucchini, scallions and eggs.
• Put vinegar and mustard in separate bowl. Start beating while gradually adding oil. Beat in garlic, anchovy paste, salt and pepper. Pour this over vegetables and toss to blend.

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Steps:

• Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
• Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
• Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

TOMATO AND ZUCCHINI SALAD

Steps:

• In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
• Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

ZUCCHINI AND TOMATO SALAD

Steps:

• Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into 1/8-inch slices. Halve the tomatoes and scrape out the seeds. Cut into 3/4-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.

VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD

Steps:

• Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
• Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.