This is a re-post from Noelle Ritter’s (OTW contributor) personal food blog!
At it again with the lentils. This time it’s in a salad! Cool, fresh, textured and tangy. You won’t be disappointed. Nor will your BBQ guests this summer.
This recipe comes from a William Sonoma cookbook. I took the liberty in adding tomatoes. I thought it needed just a little more color and the dual acid content (tomato plus the red wine vinegar) keeps things lively on your palate!
It’s always an option to leave out the prosciutto and keep it vegetarian. I liked both versions myself, but the prosciutto makes it a little fancier.
1 1/4 cup french green lentils
Salt and freshly ground pepper
3 tbls extra-virgin olive oil
1/4 cup red wine vinegar
2 tbls minced red onion
4 tbls chopped basil, plus more for garish
1/4 pound thin prosciutto slices cut into strips
1/3 pound fresh mozzarella cheese cut into chunks as desired
1/2 cup chopped tomato, seeds removed.