Roasted Cherry Tomato Lentil Salad
It’s time for the best Roasted Cherry Tomato Lentil Salad ever. One with a delicious array of simple flavors. Summer flavors. Humble little beluga lentils with sweet roasted heirloom cherry tomatoes, garden fresh basil, parsley, zingy lemon, salty capers, sweet red onion and a sprinkling of lightly toasted pine nuts for extra flavor and a little crunch.
Ingredients for Lentil Salad with Roasted Tomatoes
This vibrant lentil salad comes together with a handful of fresh, flavour-packed ingredients:
- Beluga lentils: Their firm texture holds up beautifully after cooking, making them ideal for salads. Puy lentils are a great alternative.
- Cherry tomatoes: Sweet, juicy tomatoes roast to perfection. If you can find heirloom varieties, they’ll add even more depth of flavour.
- Sea salt and black pepper: Keep it simple with flaky sea salt and freshly ground black pepper.
- Red onion: Milder and sweeter than white or yellow onions, adding colour and crunch without overpowering the salad.
- Fresh herbs: Flat-leaf parsley and basil bring brightness and classic Mediterranean flavour.
- Capers: A small handful adds a delicious savoury, briny contrast.
- Pine nuts: Lightly toasted for a rich, nutty flavour and satisfying crunch.
- Extra virgin olive oil: A good-quality olive oil makes all the difference to the dressing.
- Fresh lemon juice: Adds a bright, zesty finish that ties everything together.
- Parmesan: Freshly grated Parmesan adds a savoury, umami-rich finish.
A summer in Provence
Summer holidays are the times when I am most grateful for these small, cute little protein-packed legumes. Beluga lentils have to be the most versatile thing ever for putting together a healthy and satisfying salad. You can pretty much be guaranteed to find these caviar-like lentils or French green Puy lentils (also great for salads) at any grocery store in the Mediterranean. Which is why during our travels through France this summer, we’ve enjoyed our fair share of them.
With all this heat, it’s been the perfect excuse to enjoy a chilled glas of rosé or rouge violette on ice with our light afternoon salad – and for two glorious days, this cherry tomato lentil salad. Enjoying wine also means enjoying the fantastic wine caves along the Côtes du Rhône wine route. Just the other day we toured a fantastic vineyard; a quant little “cave” called Domaine des Caminottes which only produces organic wine. Amazing organic wine. Which is why we left with a case of it!
Why You’ll Love This Lentil Salad with Roasted Tomatoes
- Packed with flavour: Sweet roasted tomatoes, fresh herbs and a zesty lemon dressing make every bite delicious.
- Wholesome and nourishing: Full of plant-based protein, fibre and fresh ingredients.
- Perfect for entertaining: Colourful, elegant and guaranteed to impress at picnics, barbecues or dinner parties.
- Easy to make: Roast the tomatoes, cook the lentils and toss everything together.
- Great for meal prep: The flavours deepen over time, making leftovers just as delicious the next day.
A Simple Make-Ahead Tip
If you’re planning ahead, cook the lentils the day before and keep them in the fridge. It makes this salad wonderfully quick to throw together the next day—simply roast the tomatoes, toss everything together, and dinner (or lunch) is ready in about 20 minutes.
More Lentil Salad Recipe To Try
If you enjoyed this Lentil Salad with Roasted Tomatoes, you might also like these lentil salad recipes. Try a classic Mediterranean Lentil Salad, or this easy-to-make, warm Roasted Feta and Tomato Lentil Salad with fresh herbs and crunchy cucumber. Or try this fresh and vibrant Nectarine Lentil Salad that’s perfect for summer, or a crisp Lentil Salad with Apple and Carrot tossed in a tangy apple cider dressing. They’re all easy to make, packed with flavour and ideal for everything from meal prep to entertaining.
Roasted Cherry Tomato Lentil Salad
Ingredients
- 1 cup beluga lentils, rinsed (250 g)
- 300 g cherry tomatoes, or a mix of baby heirloom tomatoes
- sea salt and freshly ground pepper, to taste
- 1 medium red onion, very thinly sliced
- 1 small bunch flat-leaf parsley, coarsely chopped
- 1 generous handful basil leaves, coarsely chopped
- 2 tablespoons capers (in brine), drained
- 1/4 cup pine nuts, lightly toasted (25 g)
- 6 tablespoons extra-virgin olive oil
- juice from 1 large lemon (about 4 tablespoons)
- fresh parmesan shavings, to garnish (optional)
Instructions
- Preheat the oven to 400°F / 200°C.
- Place the lentils in a large saucepan, cover with plenty of water and bring to a boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water). Simmer over medium heat for 30 minutes. Drain, then transfer to a large serving bowl and allow to cool to room temperature.
- TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
- Place the tomatoes on a baking sheet. Spread them out, drizzle lightly with olive oil and sprinkle generously with sea salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Remove from the oven and set aside.
- Add the red onion, parsley, basil, capers and toasted pine nuts to the bowl with the lentils.
- In a small bowl, whisk together the oil, lemon juice, and the pinch of salt and pepper. Drizzle the dressing over the lentils mixture.
- Give everything a good toss. Taste and add more salt or lemon juice if desired. Add the roasted tomatoes and lightly toss to incorporate.
- Serve with parmesan shavings and enjoy!
Nutrition
Notes
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Excellent recipe and not too time-consuming. I left out the pine nuts and thought it was fantastic and versatile.
Thanks Sarah! So glad you enjoyed this lentil salad recipe. Thanks for the 5 stars! 🙂