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Sicilian Lentil Salad

This is your lazy summer lunch hero—cool, colorful, and packed with flavor but takes barely any effort. Canned lentils meet crunchy veggies, tangy pickles, and a splash of vinegar in a salad so good, even your picky cousin will ask for seconds.
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Prep Time 10 minutes
Chill Time 1 hour
Course Salad
Cuisine Italian
Servings 4

Equipment

  • Large bowl
  • Cutting board
  • Sharp Knife
  • Colander
  • Julienne peeler (optional)

Ingredients
  

  • 2 ½ cups canned lentils drained and rinsed
  • 1 celery stalk with leaves chopped
  • 1 large carrot julienned or grated
  • 2 tablespoons pickled capers
  • 4 small dill pickles sliced into rounds
  • 6 red cherry tomatoes quartered
  • 6 yellow cherry tomatoes quartered
  • 1 sweet red pepper like a corno di toro or similar, chopped
  • 1 handful fresh basil torn
  • Salt to taste
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar

Instructions

  • Drain and Rinse Lentils: Pour the lentils into a colander, give them a good rinse under cold water, and let them drain completely.
    2 ½ cups canned lentils
  • Chop the Veggies: On a cutting board, chop the celery (yes, use the leafy tops too), julienne or grate the carrot, and slice up the pickles and pepper into small bites. Quarter the cherry tomatoes.
    1 celery stalk with leaves, 1 large carrot, 4 small dill pickles, 1 sweet red pepper, 6 yellow cherry tomatoes
  • Mix It All Together: In a large bowl, combine the lentils with all the chopped vegetables, pickles, tomatoes, and capers. Tear the basil leaves over the top for that fresh herby vibe.
    2 tablespoons pickled capers, 6 red cherry tomatoes, 1 handful fresh basil
  • Season and Dress: Sprinkle on a little salt, drizzle with olive oil and white wine vinegar. Mix it all up like you mean it.
    Salt, 3 tablespoons olive oil, 1 tablespoon white wine vinegar
  • Chill Before Serving: Cover the bowl with plastic wrap and pop it in the fridge for about an hour so all the flavors can chill and make friends. Serve it cold, maybe with a handful of arugula or some feta if you're feeling fancy.
  • Make-Ahead Tip: This salad stays fresh in the fridge for up to 2 days. Just give it a stir before serving!