An easy to make, bright and flavorful Mediterranean Lentil Salad with sun-dried tomatoes, capers, fresh parsley, basil and pine nuts! Perfect as a side dish or served as a main meal salad.
I love the taste of raw red onions, but one other trick worth mentioning is to add the onions to the lentils while they are still hot. This is said to tame some of their harsh bite while managing to keep their crisp texture.
This Mediterranean Lentil Salad can easily be adapted by adding more herbs, some baby arugula, using toasted almond slivers instead of pinenuts, or sprinkling with a little feta. As you like!