Description
This salad is soooo good. Pair it with grilled fish, chicken, or steak.
Ingredients
Scale
Ciabatta Crostini
- 4 to 6 slices of ciabatta bread, about 1/2 inch thick
- olive oil for drizzling
- sea salt
Salad
- 1 large cucumber peeled, seeded, and diced
- 1 cup cooked black lentils
- 1/2 cup klamata olives, diced
- 1/3 cup red onion, minced
- chopped fresh basil, about 1/3 cup
- 3 tbsp chopped fresh parsley, about 3 tbsp
- chopped fresh dill, about 2 tbsp
- 2 tbsp good quality olive oil
- 1.5 tbsp white balsamic vinegar or champagne vinegar
- 1/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- juice of 1/2 lemon (optional)
Instructions
Ciabatta Crostini
- Pre-heat oven to 350
- Line a baking sheet with aluminum foil and arrange crostinis
- Drizzle with olive oil. Push the crostinis around and turn to spread the oil. Sprinkle with sea salt.
- Bake for 15 to 25 minutes turning once.
Salad Instructions
- Combine the chopped veggies, lentils, olives, and herbs in medium bowl. Add the vinegar, olive oil, salt and pepper. Stir to combine.
- Crumble your crostinis into bite size pieces (you should have approx. 1 to 11/2 cups). Add pieces to salad and toss.*
- Squeeze lemon juice over and toss again (if using).
Notes
*If you make this salad in advance, wait to add the crostini croutons until serving time.
Avoiding carbs? Replace the crostini croutons with 1 can chopped hearts of palm!
Keywords: salad, herbs, panzanella