So, How Did I Even Come Up with This Salad?
Okay, so I was rummaging through my fridge on a sticky Tuesday evening, looking for something—anything—that didn’t require an oven. Back in college, I basically survived on sad desk salads (not my finest hour), but this Herby Lentil & Burrata Salad feels like the grown-up, jazzier cousin. The first time I made it, I spilled half the lentils on the floor, my cat stared judgmentally, and yet… the salad was a hit at dinner. My partner called dibs on the leftovers. Not even kidding. And full disclosure, if there’s a big ol’ ball of burrata involved, I basically can’t resist.
Why You’ll Love This Salad (I Do, Anyway)
I make this when I want to pretend I’m fancy, but really I just have a can of lentils and some herbs about to bite the dust. My family goes wild for this because it’s pretty hearty—the creamy burrata makes it feel special (plus, anything with bread on the side always wins). Oh, and if you mess up the herbs mix—seriously, who cares? That’s the whole fun. There was a phase where I tried to chop the parsley super fine—no one noticed, except my wrist.
Here’s What You’ll Need (and What’s Totally Swappable)
- 1 can (400g) green or brown lentils (I sometimes use the French Puy type if I’m feeling flash. My sister swears by black lentils, honestly any type sorta works, but canned is fastest.)
- 1 big ball of burrata, about 100g (If all you’ve got is mozzarella, that’s fine, just rip it up)
- A handful of fresh parsley (about 10g), chopped
- A handful of fresh mint leaves, torn up (I’ve used basil in a pinch—worked nice!)
- 1 small shallot, finely diced (Red onion if you’re out of shallots, or skip it if raw onion’s not your thing)
- Good glug of olive oil (About 2–3 tbsp, but I’m not judging if you go heavier)
- Juice from half a lemon (or maybe a splash of red wine vinegar if lemons are shockingly expensive this week)
- A pinch of flaky sea salt and cracked black pepper
- Optional: Toasted pine nuts, or even walnuts—the crunchy bit is fun but, let’s face it, optional if you’re low on funds
- Optional: Cherry tomatoes, halved (I sometimes toss these in when they’re rolling around the veg drawer begging not to be wasted)
Here’s What to Actually Do (Honestly Not That Fancy)
- Tip the lentils into a big-ish mixing bowl. If they’re canned, give them a rinse first (seriously, don’t skip this, otherwise things get a bit gloopy in a not-great way).
- Mingle in your chopped herbs, shallot (or whatever onion-adjacent thing you’ve grabbed), and any tomatoes if you’re using them. This is where I usually sneak a taste. Perks of being the cook, right?
- Drizzle over your olive oil and squeeze in that lemon juice. Give it a toss—hands work best but I won’t die on that hill.
- Season with salt and pepper. Go on, be generous. Now’s also the time for your pine nuts or walnuts, if you fancy.
- Scoop onto a big platter or just serve it in the bowl, honestly. Plop (delicately?) the burrata in the center—if you want it to look like that posh café down the road, tear into it with a spoon at the table and let everyone scoop out creamy bits.
- And that’s more or less it. Sometimes I finish it with another crack of black pepper and a drizzle of good olive oil, just to feel like I’m on a food show. Don’t worry if it looks a bit messy—it’s rustic! Rustic is code for delicious, trust me.
Some Notes Because I’ve Messed This Up Before
- If you forget to rinse your canned lentils, the salad still tastes fine, just… more earthy. Not a disaster, just a bit different.
- I used to drown everything in lemon juice but, actually, I find it works better if you hold back a bit and add extra at the table if you want.
- The real magic comes when everything’s not ice cold—let it sit for 10 mins before eating. Room temp is underrated, promise.
What I’ve Tried (and What Flopped)
- Once I swapped in roasted red peppers for the tomatoes—delicious.
- Tried feta instead of burrata, and it’s good, but honestly a bit saltier than I like here.
- Don’t recommend stirring in olives… it went a weird shade of grey (live and learn, right?)
What If I Don’t Have the Right Equipment?
All you really need is a bowl and a knife. I have one of those herb scissors (like these) but, let’s face it, regular scissors or even just tearing stuff up with your hands totally works. If you don’t have a lemon juicer, just squeeze over your fingers to catch seeds (or pick them out—no one’s judging).
How Long Does it Hang Around in the Fridge?
Technically, covered—minus the burrata part—it’ll keep for two days. The herbs go a little sad after day one, in my experience. But honestly, in my house it never lasts more than a day! If you want the full scoop on storing salads, this Bon Appetit guide always cheers me up for some reason. If you’re prepping ahead, add the burrata right before serving.
How I Like to Serve It (But You Do You)
I love this with hunks of toasted sourdough to mop up everything. Sometimes my brother piles the salad onto grilled flatbread—messy but brilliant. Once my niece demanded it with croutons and ketchup. That was… an adventure.
Things I’ve Learned the Hard Way (Pro Tips?)
- I once tried rushing letting the salad sit, but it’s honestly better if you let things mingle together before serving—flavors pop more.
- Don’t overcomplicate it. Every time I try to fancy up the herbs, it just covers up the lentils. Keep it simple, and you’ll be happier (and done faster).
You Asked, I Answer (FAQ Style, Like My Group Chat)
- Can I use dried lentils instead of canned? Yep—but honestly, only bother if you’ve already got them cooked. Canned is just easier for this. You do you.
- Is it vegan? Not as written (burrata isn’t), but you could swap in a vegan mozz or load up with avocado slices. I did that once when my friend Tim came round; worked a treat.
- What other herbs could I use? Dill, tarragon, even cilantro (if you love it—my husband says it tastes like soap, so we don’t). Anything leafy goes.
- Any tips for leftovers? If you want to get snazzy, stuff them into a pita for tomorrow’s lunch. Just avoid reheating burrata. Sounds obvious, but… I’ve learned.
- Where do you get your burrata? My local farmers’ market (those mornings can be hectic though), or honestly, even the supermarket stuff is great. Check out these burrata ideas for extra inspo.
Anyway, if you actually try this Herby Lentil & Burrata Salad, let me know! I’m always curious if anyone else adds their own little twist—or if you accidentally drop half of it on the floor. Happens to the best of us. Cheers!
Ingredients
- 1 cup dry green or French lentils
- 2 balls fresh burrata cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
-
1Rinse lentils under cold water, then add to a pot of boiling water. Simmer for 20-25 minutes, until tender but not mushy. Drain and let cool slightly.
-
2In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, parsley, and basil.
-
3Drizzle olive oil and lemon juice over the salad. Season generously with salt and pepper, and toss gently to combine.
-
4Divide the salad among plates or arrange on a serving platter. Top with torn burrata cheese.
-
5Garnish with extra fresh herbs if desired. Serve immediately.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
15gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
