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On the Menu: Summer Lentil Salad

On the Menu - Summer Lentil Salad | Sacramento Street

A Summer Lentil Salad is one of my go-to recipes.  I constantly find myself changing the vegetables with whatever I find at the farmer’s market. The bones of the recipe have always stayed the same.  It’s a quick and healthy dinner and I love when we have leftovers for lunch the next day!



– 1 cup lentils (I use the French variety called du Puy)

– 1 tablespoon Dijon or coarse mustard

– 1 tablespoon white wine vinegar

– juice of ½ Meyer lemon

– ¼ cup extra virgin olive oil

– sea salt

– 1 cup cherry tomatoes

– 3 Persian cucumbers, half-peeled

– 1 cup fresh English peas

– ¼ cup Italian parsley



1. Bring a medium pot of water to boil (season with salt), add the lentils. Once it is boiling, reduce heat to medium-low and cook until tender – usually 15 to 20 minutes.  Be careful not to overcook.  Drain lentils and place in a mixing bowl.

2. In a small bowl, whisk together the mustard, lemon juice, vinegar, olive oil, and salt.

3. Add the mixture to the lentils along with the tomatoes, cucumbers, peas, and parsley.

Note: You can also add feta cheese if you want a little on top.

Recipe and photos by Caitlin Flemming


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