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.
Ingredients
- French green lentils
- tomatoes
- olives
- capers and feta
- olive oil
- red-wine vinegar
- Dijon mustard,
- minced shallots
- chopped tarragon.
Preparation
- Cook some French green lentils.
- While they’re still warm, combine with tomatoes, olives, capers and feta.
- Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.
About 10 minutes
Dining and Cooking