Roasted Zucchini Tomato Lentil Salad

5 from 5 votes

Roasted Zucchini Tomato Lentil Salad

Dressed in balsamic vinaigrette, this easy lentil salad is hearty and filling with lots of roasted tomatoes and zucchini. It's finished with chopped parsley and parmesan cheese.

Prep Time5

Cook Time30

Total Time35

Course: Salads

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For zucchini and tomatoes

2 medium zucchini, quartered lengthwise and sliced 1/2-inch-thick
1 pint cherry tomatoes or grape tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For lentils

1 cup black lentils, rinsed
1 teaspoon kosher salt
Water

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white balsamic vinegar
1/4 cup olive oil

For salad

1 tablespoon chopped parsley
1/4 cup thinly sliced Parmesan

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the zucchini and tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange the zucchini on one half of the pan and the tomatoes, cut-side up, on the other side.
Roast the vegetables for 15 minutes, flip over the zucchini and continue roasting for 15 minutes until the zucchini is lightly browned and the tomatoes are wrinkled but still juicy.
Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water. Transfer the lentils to a large bowl.
For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, vinegar and 1/4 cup olive oil in a small bowl.
Stir half the vinaigrette into the lentils.
Carefully fold the roasted zucchini and tomatoes, parsley and parmesan into the lentils. Add more vinaigrette as desired.

Notes

To make the salad vegan, leave out the cheese or use a plant-based, dairy-free substitute.

You can store leftovers in the fridge up to 4 days. Keep the salad and extra vinaigrette in separate airtight containers. Let the dressing sit out at room temperature for 15 minutes before adding to the salad.

Optional Additions

Leafy greens: kale, arugula or baby spinach. They will soften if you have leftovers.
Hard-boiled eggs, chopped
Nuts: chopped walnuts or almonds.
Chicken, shrimp or another protein

Nutrition