Lentil Salad with Marinated Onions, Roasted Tomatoes and Olives
2-3 medium tomatoes cut into eight wedges
1 9.5 ounce jar whole, pitted Greek olives, drained
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
8 thyme sprigs, leaves removed
1-1/3 cups lentils
1/2 medium red onion, thinly sliced
1-1/2 tablespoons red wine vinegar
2 garlic cloves, pressed
1 medium cucumber, chopped
1 12 ounce jar artichoke hearts, sliced
1/4 cup parsley, chopped
3 tablespoons chives, chopped
2/3 cup crumbled feta
1 tablespoon lemon juice
fresh ground black pepper
Preheat the oven to 400°F. On a medium sized baking sheet lined with parchment paper, arrange the tomatoes skin side down. Add drained olives to the pan; drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Sprinkle with thyme leaves and sea salt. Roast for 20 minutes. Remove from the oven and cool completely.
Cook the lentils according to package directions, approximately 20 minutes.
While the lentils are cooking, place the red onion in a small bowl. Pour red wine vinegar over the onions and sprinkle with sea salt. Stir and let stand at room temperature while the lentils are cooking.
When the lentils finish cooking, drain if needed. In a large bowl combine lentils, marinated red onion, garlic and olive oil. Mix well and cool completely. When cool, combine the rest of the ingredients with the lentils. Serve cold.
Makes 6-8 servings.
Recipe and image provided by the National Onion Association.