Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you’re going to eat this salad within a few hours of making it.
French green lentils
capers and feta
- Cook some French green lentils.
- While they’re still warm, combine with
tomatoes, olives, capers and feta.
- Toss with a vinaigrette made with olive oil,
red-wine vinegar, Dijon mustard,
minced shallots and chopped tarragon.
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