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Tricks From The Trade | Mediterranean Lentil Salad

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Toady on Tricks From The Trade, Black Lentils from Sierra Nut House are the star of the dish.  A refreshing salad for the summer heat, the lentils lend a light flavor and complementary texture to the radicchio, watercress and cucumbers.  Make this salad for yourself, up the quantity and make a batch for your next backyard shindig or bring it on a romantic summer picnic.

Check out all of the delicious products + recipe tutorials from Chef Brooke Williamson in our June Basket and get cooking!




Lentil Salad

4 Oz. Black Lentils (½ Bag)

2 Cups, Water

½ Lemon, Juiced and Zested

½ Small Head, Radicchio, Julienned

1 Fresno Chile, Thinly Sliced

1 Bunch, Mache or Watercress, Chopped

1 Persian Cucumber, Diced


Feta Cheese Dressing

½ Cup, Extra Virgin Olive Oil

½ Lemon, Juiced and Zested

3 Tablespoons, Crumbled Feta Cheese

2 Teaspoons, Japanese Mayonnaise or Garlic Aioli

Sea Salt, To Taste

Fresh Cracked Black Pepper, To Taste



1. Combine Water and Lentils in pot. Bring to boil. Reduce to simmer and cook until al dente, approximately 25-30 minutes.

2. While Lentils are cooking, prep Radicchio, Fresno Chile, Greens, and Persian Cucumber. Set aside in a large mixing bowl.

3. Mix Olive Oil, ½ Lemon, Feta and Mayonnaise in a food processor and blend until smooth, adding additional Oil as necessary.

4. Remove Lentils from stove and drain. Stir Lentils into mixing bowl with vegetables. Squeeze remaining Lemon over and stir again.

5. Top liberally with Feta Cheese Dressing. Add Salt and Pepper, to taste.

Serve with Pita Brea or Lovage with additional Feta Cheese Dressing on the side!



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