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Juicy Black Lentil Salad with Peaches, Tomatoes & Fresh Basil Vinaigrette

5 from 4 reader reviews
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
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Ingredients

Sumac Onions & Black Lentils

  • 1 small red onion, sliced thin
  • 2 teaspoons sumac
  • 1 teaspoon white balsamic vinegar
  • 2 teaspoons olive oil
  • salt, to taste
  • 1 cup black lentils
  • 3 ½ cups water

Basil Vinaigrette

  • 1 ½ cups fresh basil leaves, lightly packed
  • 1 small shallot, peeled and chopped
  • salt and pepper, to taste
  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons water
  • 1 teaspoon agave nectar/maple syrup
  • ½ teaspoon Tamari soy sauce
  • ⅓ cup olive oil

Salad Assembly:

  • 2 medium ripe peaches, pitted and chopped
  • 1 ½ cups cherry tomatoes, halved
  • ¼ cup fresh basil leaves, sliced
  • 2 tablespoons toasted pine nuts
  • crumbled vegan feta, optional

Instructions

  • Make the sumac onions. In a small bowl, combine the sliced red onion, sumac, white balsamic vinegar, olive oil, and salt. Toss to combine and set aside in the fridge while you prep the rest of the salad.
  • Fill a saucepan with the water and bring it to a boil on the stove. Add the lentils and simmer until they are just starting to soften, about 18-20 minutes. You still want a bit of bite. Drain and set aside.
  • Make the basil vinaigrette. In an upright blender, combine the basil, shallot, salt, pepper, white balsamic vinegar, water, agave nectar, Tamari, and olive oil. Blend on high until completely smooth. Set aside.
  • Assemble the salad. Place the lentils in a mixing bowl and toss with half of the basil vinaigrette, salt, pepper, half of the sumac onions, half of the peaches, half of the cherry tomatoes, and half of the basil. Transfer this mixture to your serving platter and spread it out. To the top, add the remaining diced peaches, cherry tomatoes, basil, and drizzles of the remaining vinaigrette.
  • Garnish the top with the pine nuts and vegan feta (if using). Enjoy!

Equipment

Recipe Notes

  • White wine vinegar will sub in great for white balsamic.
  • Seasonal tomatoes, peaches, and basil are the focal points of this salad. I recommend making it in the summer with locally sourced versions of all three ingredients for maximum flavor and enjoyment :)
Ultra fresh and perfect for summer, this vegan black lentil salad with peaches, tomatoes, and basil vinaigrette will be a hit with all types of eaters.