Warm Summer Vegetable-Lentil Salad with Lemon-Oregano Dressing
Serves: 6
  • ¼ cup lemon juice
  • ½ cup plus 2 tablespoons olive oil
  • 2 tablespoons each: chopped fresh oregano and parsley leaves
  • 3 garlic cloves, minced
  • 1 large onion, cut into medium dice
  • 2 ears of corn, kernels cut from the cob (about 2 cups)
  • 1 medium-large zucchini cut into medium dice (about 2 cups)
  • 2 cups cherry tomatoes, halved and lightly salted
  • 3 cups cooked lentil (see directions above)
  • Salt and ground black pepper
  1. To cook ½ pound of lentils (which yields about 3 cups) bring 2½ cups of water and ½ pound of lentils to boil in a covered 10-inch skillet. Reduce heat to medium and continue to cook until water is almost absorbed and lentils are just tender, about 12 minutes. Turn off heat and let stand a few minutes. Proceed with recipe.
  2. For the dressing, puree lemon juice, ½ cup oil, oregano, parsley, garlic and 2 tablespoons of water in a blender; set aside.
  3. Heat remaining 2 tablespoons of oil. When wisps of smoke start to rise from the pan, add onions; saute for 2 minutes. Add zucchini; saute for another 2 minutes. Add corn; saute for another 2 minutes, then tomatoes; saute for another 2 minutes. Add lentils; cook until heated through, seasoning to taste with salt and pepper. Serve, with dressing passed separately.
You will likely have leftover dressing for another salad later in the week.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/warm-summer-vegetable-lentil-salad-with-lemon-oregano-dressing/