Black Lentil Salad with Fried Capers. Black beluga lentils tossed with cucumber, celery, red onion, dill and a tangy vinaigrette, then topped with crispy fried capers and briny feta cheese. This lentil salad is easy to pull together and serves as a great side for grilled or pan seared seafood (think grilled salmon, swordfish, scallops or shrimp), or make it a meal by adding your favorite grilled seafood on top.
What are black lentils?
Black lentils are also known as beluga lentils due to their resemblance to caviar. They are a type of legume. My kids call them baby black beans, though they aren’t beans, but they belong to the same family. They have a very elegant appearance (shiny black) and robust earthy flavor. Unlike other lentil varieties, black lentils hold their shape well when cooked, making them an ideal choice for salads or any recipe where you want the lentils to retain their shape and avoid becoming mushy. Rich in protein, fiber, and essential nutrients, black lentils offer a satisfying, nutritious and versatile base for a variety of culinary creations.
Black lentils are one staple that we prepare in a big batch weekly, usually on Sundays. This way we have a ready made protein ready for using as an ingredient in salads like this one, throwing on top of salads, or serving with eggs.
What ingredients do you need to make this lentil salad?
To make this salad, you’ll need:
- cooked and cooled black lentils (you need a firm lentil in this salad, so don’t substitute brown or red lentils, which will fall apart)
- English cucumber (you’ll want to remove the seeds because the release a lot of liquid into the salad which you don’t want)
- celery for crunch and color
- red onion for a tangy bite
- fresh dill for freshness and that springtime flavor (a must!)
- feta cheese for saltiness and brininess (can omit if you are vegan)
- extra virgin olive oil (good quality)
- capers – you’ll fry up the capers for the most incredible crispy briny little bites
For the vinaigrette, you’ll need:
- extra virgin olive oil
- white wine vinegar
- honey
- Dijon mustard
- garlic
- kosher salt
- freshly ground black pepper
How do you make this black lentil salad?
Instructions:
- Add the lentils, cucumber, celery, dill and red onion to a large bowl. Stir to combine.
- For the dressing, combine olive oil, vinegar, honey, mustard, garlic, salt and pepper in a small bowl. Whisk (or shake in a closed container) well to combine.
- Pour dressing over salad. Toss to combine.
- Pan fry the capers.
- Sprinkle with feta. Top salad with fried capers. Serve.
FAQs:
Can I use another type of lentil in this salad?
- I recommend either using black beluga lentils or Le Puy / green French lentils because they are both firm and hold their shape after cooking and after being tossed with other ingredients. If you use orange or brown lentils, they will fall apart while cooking, making for an unpleasant (and mushy) texture to the salad.
Can I sub in another herb besides dill?
- Yes, you can use any fresh herb you like in this salad – mint, basil and parsley would all work well.
Recipe tips and tricks:
- We love adding cucumber to our bean salads for freshness and crispness. To minimize the amount of water that the cucumbers release, we remove the seeds, but this is optional.
- This salad tastes great right after preparing, or after chilling for a few hours. If serving chilled, wait to add the fried feta and capers until right before serving.
- To make this salad vegan, omit the feta cheese.
What do I serve with this salad?
We love serving this salad with any grilled seafood or pan fried seafood, including:
Black Lentil Salad
Ingredients
- 2 cups black beluga lentils cooked and cooled
- 1 English cucumber cut in half, seeded, diced
- 2 stalks celery thinly sliced
- 1/2 red onion diced
- 1/4 cup fresh dill chopped
- 1/4 cup feta cheese crumbled
- 1 tablespoon extra virgin olive oil
- 3 tablespoons capers drained and patted very dry
For the dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- 1 clove garlic finely minced
- 1/2 teaspoon kosher salt more to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Add the lentils, cucumber, celery, dill and red onion to a large bowl. Stir to combine.
- For the dressing, combine olive oil, vinegar, honey, mustard, garlic, salt and pepper in a small bowl. Whisk well to combine.
- Pour dressing over salad. Toss to combine. Sprinkle with feta.
- Heat olive oil in a skillet over medium heat until glistening. Add capers and pan fry for 2-3 minutes until toasted and lightly browned. Top salad with fried capers.
- Serve.
Notes
- We love adding cucumber to our bean salads for freshness and crispness. To minimize the amount of water that the cucumbers release, we remove the seeds, but this is optional.
- This salad tastes great right after preparing, or after chilling for a few hours. If serving chilled, wait to add the fried feta and capers until right before serving.
Nutrition
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