Feta bruschetta lentil salad with fresh basil and balsamic vinaigrette from Every Salad Ever: From Grains to Greens and Pasta to Beans Plus Every Salad In Betweens (page 160) by Greta Podleski

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Notes about this recipe

  • eliza on August 14, 2025

    This salad was extremely delicious and fresh with tastes of late summer that we love. I cooked my own lentils (Flourist) and used a huge yellow tomato from my garden along with farmers market mini cucumbers. The feta was a goat feta from Crosswinds farm (Ontario); this feta is really delicious which definitely added to the overall flavour. The garlic and basil also came from my garden. For the dressing I used La Secchia balsamic, local maple syrup, and had to use lime juice for the lemon. I will be making this salad again and again.

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