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Juicy Black Lentil Salad with Peaches, Tomatoes & Fresh Basil Vinaigrette – Recipe Website
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Juicy Black Lentil Salad with Peaches, Tomatoes & Fresh Basil Vinaigrette

by admin
written by admin


An up close, overhead shot shows a black lentil salad on a platter with diced peaches, cherry tomatoes, vegan feta, sumac onions, and basil vinaigrette. A serving spoon is perched on the side of the platter after having scooped out some of the salad.

An ultra fresh combination that’s suited to warm days, this black lentil salad with peaches, tomatoes, and a vibrant basil vinaigrette absolutely pops off on the palette. Every bite of this vibrant salad is sweet, tangy, savory, and punchy; all with an earthy and toothsome black lentil base. The lentils take about 20 minutes to cook on the stove, which leaves you enough time to chop the veg, get some sumac onions going, and to blend up the vinaigrette. The perfect side for a balmy night, similar to my peach and tomato panzanella.

An overhead shot shows a black lentil salad on a platter with diced peaches, cherry tomatoes, vegan feta, sumac onions, pine nuts, and basil vinaigrette. A serving spoon is tucked into the side of the salad. The photo is shot in direct sun light.An overhead shot shows a black lentil salad on a platter with diced peaches, cherry tomatoes, vegan feta, sumac onions, pine nuts, and basil vinaigrette. A serving spoon is tucked into the side of the salad. The photo is shot in direct sun light.
An overhead shot shows ingredients for a black lentil salad: olive oil, white balsamic vinegar, cherry tomatoes, agave nectar, vegan feta, sumac, pine nuts, basil, black lentils, peaches, a shallot, and a red onion. Everything is contained on a baking sheet in bright sun light.An overhead shot shows ingredients for a black lentil salad: olive oil, white balsamic vinegar, cherry tomatoes, agave nectar, vegan feta, sumac, pine nuts, basil, black lentils, peaches, a shallot, and a red onion. Everything is contained on a baking sheet in bright sun light.
An overhead shot shows a bowl of sumac onions in direct sun light.An overhead shot shows a bowl of sumac onions in direct sun light.
An overhead shot shows diced shallots and basil leaves in a blender pitcher.An overhead shot shows diced shallots and basil leaves in a blender pitcher.
An overhead shot shows basil vinaigrette in a blender pitcher.An overhead shot shows basil vinaigrette in a blender pitcher.

Peaches and tomatoes are irresistible together and trying them in a lentil salad had been on my list for a while. I make some type of bean or lentil-based salad every week. I usually eat it as part of a bowl with quinoa/rice and other veg or scooped up with seedy crackers. A little sweetness with a lentil salad just works in my experience. The nectar-like qualities of summer peaches punch up that earthy quality.

I like black lentils for a salad like this because they keep their shape and have a nice chew. They also cook up quickly. I’ve been lucky to find these lentils at local shops and health food stores in my area. French lentils would also fit in here.

I see this black lentil salad as a particularly excellent side to a grilled main. The bright green of the fresh basil vinaigrette will fade and change with time, so I don’t recommend making this too far in advance if overall appearance is important to you!

The sumac onions are such a perfectly bright and robust flavor foil to the peaches and tomatoes. If you haven’t tried them before (and you love pickled red onions), you will be so happy. They are Turkish in origin and served across Middle Eastern cuisines. I initially learned this technique from one of Ottolenghi’s cookbooks.

With a simple summery salad like this, I like to be a bit extra with the finish. Toasted pine nuts and crumbles of vegan feta really take this combo into the stratosphere. There’s lots of great vegan feta/goat cheese-like options out there these days.

An overhead shot shows cooked black lentils in a strainer.An overhead shot shows cooked black lentils in a strainer.
An overhead shot shows a bowl of cooked black lentils as well as a baking sheet with the following in prep bowls: sumac onions, halved cherry tomatoes, diced peaches, chopped basil, toasted pine nuts, and basil vinaigrette.An overhead shot shows a bowl of cooked black lentils as well as a baking sheet with the following in prep bowls: sumac onions, halved cherry tomatoes, diced peaches, chopped basil, toasted pine nuts, and basil vinaigrette.
An overhead shot shows a bowl with cooked black lentils, diced peaches, halved cherry tomatoes, and thinly sliced sumac onions. A green and creamy basil vinaigrette is being poured over top.An overhead shot shows a bowl with cooked black lentils, diced peaches, halved cherry tomatoes, and thinly sliced sumac onions. A green and creamy basil vinaigrette is being poured over top.
An overhead shot shows a bowl filled with black lentils, onions, cherry tomatoes, and peaches all tossed in a basil vinaigrette.An overhead shot shows a bowl filled with black lentils, onions, cherry tomatoes, and peaches all tossed in a basil vinaigrette.
An up close, overhead shot shows a black lentil salad on a platter with diced peaches, cherry tomatoes, vegan feta, sumac onions, pine nuts, and basil vinaigrette. A serving spoon is tucked into the side of the salad.An up close, overhead shot shows a black lentil salad on a platter with diced peaches, cherry tomatoes, vegan feta, sumac onions, pine nuts, and basil vinaigrette. A serving spoon is tucked into the side of the salad.

Juicy Black Lentil Salad with Peaches, Tomatoes & Fresh Basil Vinaigrette

Ultra fresh and perfect for summer, this vegan black lentil salad with peaches, tomatoes, and basil vinaigrette will be a hit with all types of eaters.