Lentil Zucchini And Tomato Salad Food

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TOMATO AND LENTIL SALAD



Tomato and Lentil Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced scallions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

Steps:

  • Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
  • In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
  • Serve cold or at room temperature. This dish can be made 1 day ahead.

LENTIL SALAD WITH TOMATO AND DILL



Lentil Salad with Tomato and Dill image

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Low/No Sugar     Basil     Lentil     Healthy     Vegan     Dill     Simmer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

Steps:

  • Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
  • Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

HEIRLOOM TOMATO & ZUCCHINI SALAD



Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

  • In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI TOMATO SALAD



Zucchini Tomato Salad image

Fresh-tasting tomatoes, zucchini, green pepper and onion are seasoned with garlic and parsley in this quick side dish that's served warm. "This recipe is great for the family that gardens because of the vegetables it uses," notes Kathy Fielder of Dallas, Texas.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped green pepper
1 medium zucchini, cut into 1/4-inch slices
1 small onion, thinly sliced and separated into rings
1 garlic clove, minced
1 teaspoon olive oil
2 small plum tomatoes, peeled and cut into wedges
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

  • In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 597mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

LENTIL & TOMATO SALAD



Lentil & tomato salad image

Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 11

250g dried Puy or green lentil , rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion , thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove , crushed
2 tbsp mango chutney
handful coriander , roughly chopped
250g cherry vine tomato , halved
85g baby spinach , washed and thoroughly dried

Steps:

  • Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
  • Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

LENTIL, ZUCCHINI AND TOMATO SALAD



Lentil, Zucchini and Tomato Salad image

This refreshing mixture is perfect for summer, and perhaps even as a satisfying winter dish served sautéed instead of chilled. Enjoy this simple, earthy template as-is, or have a little fun by customizing it with your own additions. Keep me posted if you come up with any particularly tasty combinations!

Provided by Verduras

Categories     Lentil

Time 3m

Yield 1 delightfully healthy salad, 1-2 serving(s)

Number Of Ingredients 7

1 cup lentils, cooked
1 red ripe tomato (small)
3/4 cup zucchini, cubed
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
black pepper
red wine vinegar

Steps:

  • Combine ingredients and mix well, tossing lightly until evenly-coated.
  • Add pepper and red wine vinegar to taste (a good dash of both will do).
  • Refrigerate until chilled to your satisfaction.
  • Enjoy!

Nutrition Facts : Calories 392.2, Fat 14.8, SaturatedFat 2.1, Sodium 18.1, Carbohydrate 49.2, Fiber 18.1, Sugar 9.7, Protein 20.1

LENTIL SALAD WITH TOMATOES



Lentil Salad With Tomatoes image

Provided by Pierre Franey

Categories     easy, lunch, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound dry lentils
1 small onion stuck with 1 clove
1 cup finely diced carrots
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
3 cups water
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
1 tablespoon red wine vinegar
3 tablespoons olive or vegetable oil
4 ripe plum tomatoes, cored and cut into small cubes
2 tablespoons chopped parsley

Steps:

  • Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
  • Remove and discard the onion, thyme and bay leaf. Drain.
  • Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams

LENTILS WITH ZUCCHINI AND RICE



Lentils with Zucchini and Rice image

Husband-approved vegetarian fare with zucchini and lentils!

Provided by Bex

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 14

4 cups water
1 cup dry lentils
½ cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

Steps:

  • Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
  • Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
  • Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g

ZUCCHINI AND TOMATO SALAD



Zucchini and Tomato Salad image

Provided by Molly O'Neill

Categories     quick, salads and dressings, side dish

Time 10m

Yield Four servings

Number Of Ingredients 6

4 small zucchini
4 medium-size ripe tomatoes
4 tablespoons rice-wine vinegar
1 teaspoon olive oil
2 teaspoons kosher salt
4 tablespoons chopped chives

Steps:

  • Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into 1/8-inch slices. Halve the tomatoes and scrape out the seeds. Cut into 3/4-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 605 milligrams, Sugar 6 grams

LENTIL, GARBANZO BEAN AND TOMATO SALAD



Lentil, Garbanzo Bean and Tomato Salad image

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     High Fiber     Lunch     Chickpea     Lentil     Carrot     Healthy     Vegan     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley
5 green onions, chopped
4 1/2 tablespoons olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice

Steps:

  • Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
  • Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories     Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

  • Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
  • Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
  • Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

ZUCCHINI-TOMATO SALAD



Zucchini-Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

3 small zucchini, about 1 pound total
4 ripe plum tomatoes, sliced
1/4 cup finely chopped onion
1 hard-boiled egg, coarsely chopped
8 flat anchovy fillets
Salt and freshly ground pepper to taste
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh parsley or basil

Steps:

  • Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
  • Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams

ZUCCHINI AND TOMATO SALAD



Zucchini and Tomato Salad image

This is one of my adopted recipe. It stands as it is written. It is a great recipe for summer months when we have an abundance of zucchini and tomatoes. Give it a try soon!

Provided by Jellyqueen

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

4 zucchini
3 tomatoes
1/4 cup Italian dressing

Steps:

  • Cube zucchini and wedge tomatoes.
  • Add Italian dressing to lightly cover vegetables.
  • For a zestier taste, add Italian seasonings and garlic powder.

VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD



Vegan Tomato, Cucumber, and Lentil Salad image

This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish.

Provided by yumnjam

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 7

8 cups water
1 pound dried lentils
1 English cucumber, peeled and cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
½ red onion, finely chopped
½ cup finely chopped fresh basil
¼ cup balsamic vinegar

Steps:

  • Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
  • Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 76.9 g, Fat 1.5 g, Fiber 36 g, Protein 30.7 g, SaturatedFat 0.2 g, Sodium 30.1 mg, Sugar 7.9 g

TOMATO AND ZUCCHINI SALAD



Tomato and Zucchini Salad image

What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.

Provided by gertc96

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 large tomatoes, coarsely chopped
1 small zucchini, thinly sliced
2 tablespoons green onions, sliced
1 teaspoon fresh basil leaves, snipped or 1/4 teaspoon dried basil, crushed
2 tablespoons fat-free Italian salad dressing
1 leaf lettuce
2 tablespoons feta cheese, crumbled or 2 tablespoons part-skim mozzarella cheese, shredded

Steps:

  • In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
  • Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

WARM ZUCCHINI AND TOMATO SALAD



Warm Zucchini and Tomato Salad image

I made this for lunch one day when there wasn't much in the fridge to eat, just a zucchini, a tomato, shredded cheese, and some old stuff in the cupboard. Came out pretty tasty. It was quick to make and didn't mess up the kitchen much, so I thought it was worth writing down and sharing.

Provided by blueberry_ricky

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

1 medium size zucchini
1 large ripe tomatoes (e.g. beefsteak)
2/3-1 cup garlic-flavored croutons (I used butter and Garlic Chatham Village brand)
3/4 cup shredded cheese (I used some leftover store brand Mexican' and 'Pizza' Blends together)
1 -2 tablespoon rosemary-infused olive oil (or any infused or extra virgin olive oil)
1/4-1/2 teaspoon fresh ground pepper
1/4-1/2 teaspoon sea salt
balsamic vinaigrette (for dressing)

Steps:

  • Preheat oven to 450 Farenheit, and get a glass pie dish.
  • Slice zucchini lengthwise into ½ inch strips.
  • Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
  • Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
  • Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
  • Sprinkle another layer of croutons, 1/3-1/2 cup or so.
  • Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
  • Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
  • Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
  • Cover with layer of whatever shredded cheeses you have.
  • Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
  • Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
  • Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.

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Buttery soft chickpeas and earthy French lentils combine beautifully with fresh crunchy vegetables, fresh basil and a sweet tangy sun-dried tomato dressing. The key to a nice crunchy salad is to dice the vegetables to match the size of the chickpeas or even a …
From foodandspice.com


5-MINUTE LENTIL TOMATO SALAD (EASY - THE GARDEN GRAZER
Instructions. Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives. Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary. Serve immediately or refrigerate in a covered container to let flavors develop more.
From thegardengrazer.com


ZUCCHINI AND TOMATO SALAD RECIPE - NYT COOKING
There should be about 3 cups. Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1 1/2 minutes. Drain and run briefly under cold water. Drain well and set side. Cut scallions crosswise into small pieces. There should be about 1 cup. Put tomatoes in a large bowl and add zucchini, scallions and eggs.
From cooking.nytimes.com


LENTIL SALAD WITH CUCUMBERS, TOMATOES AND BABY SPINACH
Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with 1/2 teaspoon salt and one-eighth teaspoon pepper. Stir in the cucumber, cherry tomatoes, onion and lemon juice. Gently fold in baby spinach. Add just enough olive oil to moisten the baby spinach (you may not need to add any).
From food.com


LENTIL ZUCCHINI AND TOMATO SALAD RECIPE - WEBETUTORIAL
Lentil zucchini and tomato salad is the best recipe for foodies. It will take approx 3 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lentil zucchini and tomato salad at your home.. The ingredients or substance mixture for lentil zucchini and tomato salad recipe that are useful to cook such type of recipes are:
From webetutorial.com


LENTIL SALAD WITH ZUCCHINI, FETA AND MINT - DEL'S COOKING TWIST
Whisk in the remaining olive oil (about 3 Tablespoons) and vinegar. Season with salt and pepper. To assemble the salad, place the lentils in a shallow serving dish, then toss with the vinaigrette. Add the zucchini, crumbled feta all over, add fresh mint leaves, and serve.
From delscookingtwist.com


10 BEST TOMATO ZUCCHINI LENTILS RECIPES | YUMMLY
Middle Eastern Grilled Vegetable & Lentil Bowls with Falafel-Spiced Roasted Chickpeas & Tahini-Yogurt Sauce Apples and Sparkle. ground cumin, olive oil, zucchini, salt, salt, chickpeas, bell peppers and 27 more.
From yummly.com


FRIED HALLOUMI LENTIL SALAD - THE ALMOND EATER
This Halloumi Lentil Salad is made with cooked lentils, roasted tomatoes, zucchini, and fried halloumi. It's a fresh, vegetarian lunch option topped with a simple avocado dressing. It's a fresh, vegetarian lunch option topped with a simple avocado dressing.
From thealmondeater.com


A TOMATO, LENTIL AND ZUCCHINI STEW - VEGGIE OPTION
How to Prepare: In a large skillet over medium heat, sauté onions with olive oil for 5 minutes then add tomatoes and garlic. Rinse the lentils thoroughly with running cold water and drain. Add the lentils into the skillet and briefly stir to mix. Add cumin, salt and pepper. Add warm water just enough to cover the lentils and bring to a boil ...
From veggieoption.com


MEDITERRANEAN SALAD WITH ZUCCHINI, LENTILS AND FETA CHEESE
Ingredients. 1 cup leek cut in fine slices. 20 cherry or plum tomatoes halved. 2 cup zucchini shredded. 3/4 cup olives. 5 oz feta cheese. 2 cup green lentils boiled. 1/2 cup wheatberries boiled.
From sourdoughandolives.com


10 BEST ZUCCHINI TOMATO LETTUCE SALAD RECIPES - YUMMLY
Lettuce Salad with Tomato and Cucumber ifoodreal. vinegar, lettuce, garlic, tomatoes, extra virgin olive oil, toasted sesame oil and 5 more.
From yummly.com


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