Mediterranean Lentil Salad with Burrata Cheese

and basil vinaigrette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

One of the world's oldest cultivated crops, lentils may have the greybeard status of ancient foods, but don't let all the wise legumes fool you: They can appear as young and exciting as the newest superfood conceived in a test tube. They provide the bed for fresh tomatoes and zucchini here, with the burrata cheese topping providing a creamy cap. The pungently delightful basil vinaigrette just serves to augment the incredible combination of flavors and textures. Who says you can't teach an old legume new tricks?

In Your Box (serves 2)

  • ½ cup Beluga Lentils
  • 2 Zucchini
  • 1 Shallot
  • 2 Garlic Cloves
  • 1 Roma Tomato
  • ¼ oz. Basil
  • 1 fl. oz. Sherry Vinegar
  • 1 Tbsp. Grainy Mustard
  • ½ fl. oz. Honey
  • Info
    4 oz. Burrata Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Lentils

    Cook the Lentils

    Bring a small pot with lentils and 1½ cup water to a boil. Lower to a simmer, cover, and simmer until lentils are tender and water is absorbed, 17-20 minutes. Remove from burner. If liquid remains, drain lentils in a wire-mesh strainer, then return to pot. Stir in 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. While lentils cook, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ¼" slices. Peel and thinly slice shallot. Mince garlic. Core tomato and cut into ¼" dice. Stem basil and coarsely chop.

  • Step 3 - Cook the Vegetables

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and shallot and stir occasionally until browned, 3-5 minutes. Add garlic and cook until aromatic, 1 minute. Stir in tomatoes, ¼ tsp. salt, and a pinch of pepper. Remove from burner.

  • Step 4 - Make the Vinaigrette

    Make the Vinaigrette

    Whisk together 3 Tbsp. olive oil, sherry vinegar, mustard, honey, basil, ½ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • Step 5 - Finish the Dish

    Finish the Dish

    Halve or cut burrata into bite-sized pieces. Plate dish as pictured on front of card, topping lentils with vegetables and burrata. Serve vinaigrette on the side or drizzle over dish. Bon appétit!