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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

  • tomatoes

  • olives

  • capers and feta

  • olive oil

  • red-wine vinegar

  • Dijon mustard,

  • minced shallots

  • chopped tarragon.


    1. Cook some French green lentils.
    2. While they’re still warm, combine with
      tomatoes, olives, capers and feta.
    3. Toss with a vinaigrette made with olive oil,
      red-wine vinegar, Dijon mustard,
      minced shallots and chopped tarragon.
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