- 2 cups cooked brown lentils
- 3 tablespoons extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 medium shallot minced
- 1 cup cherry tomatoes quartered
- 1/2 cup Kalamata olives pitted and sliced
- 1 small cucumber peeled and diced
- 3 large handfuls arugula
- sea salt and freshly ground black pepper to taste
- Combine all ingredients in a large bowl. Toss until fully combined, season with salt and pepper to taste, and serve!
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