An ultra fresh combination that’s suited to warm days, this black lentil salad with peaches, tomatoes, and a vibrant basil vinaigrette absolutely pops off on the palette. Every bite of this vibrant salad is sweet, tangy, savory, and punchy; all with an earthy and toothsome black lentil base. The lentils take about 20 minutes to cook on the stove, which leaves you enough time to chop the veg, get some sumac onions going, and to blend up the vinaigrette. The perfect side for a balmy night, similar to my peach and tomato panzanella.

Peaches and tomatoes are irresistible together and trying them in a lentil salad had been on my list for a while. I make some type of bean or lentil-based salad every week. I usually eat it as part of a bowl with quinoa/rice and other veg or scooped up with seedy crackers. A little sweetness with a lentil salad just works in my experience. The nectar-like qualities of summer peaches punch up that earthy quality.

I like black lentils for a salad like this because they keep their shape and have a nice chew. They also cook up quickly. I’ve been lucky to find these lentils at local shops and health food stores in my area. French lentils would also fit in here.

I see this black lentil salad as a particularly excellent side to a grilled main. The bright green of the fresh basil vinaigrette will fade and change with time, so I don’t recommend making this too far in advance if overall appearance is important to you!

The sumac onions are such a perfectly bright and robust flavor foil to the peaches and tomatoes. If you haven’t tried them before (and you love pickled red onions), you will be so happy. They are Turkish in origin and served across Middle Eastern cuisines. I initially learned this technique from one of Ottolenghi’s cookbooks.

With a simple summery salad like this, I like to be a bit extra with the finish. Toasted pine nuts and crumbles of vegan feta really take this combo into the stratosphere. There’s lots of great vegan feta/goat cheese-like options out there these days.

Juicy Black Lentil Salad with Peaches, Tomatoes & Fresh Basil Vinaigrette

Ultra fresh and perfect for summer, this vegan black lentil salad with peaches, tomatoes, and basil vinaigrette will be a hit with all types of eaters.

5 from 1 vote

Print Recipe

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings 4 -6

Ingredients

Sumac Onions & Black Lentils

• 1 small red onion, sliced thin
• 2 teaspoons sumac
• 1 teaspoon white balsamic vinegar
• 2 teaspoons olive oil
• salt, to taste
• 1 cup black lentils
• 3 ½ cups water

Basil Vinaigrette

• 1 ½ cups fresh basil leaves, lightly packed
• 1 small shallot, peeled and chopped
• salt and pepper, to taste
• 2 tablespoons white balsamic vinegar
• 3 tablespoons water
• 1 teaspoon agave nectar/maple syrup
• ½ teaspoon Tamari soy sauce
• ⅓ cup olive oil

Salad Assembly:

• 2 medium ripe peaches, pitted and chopped
• 1 ½ cups cherry tomatoes, halved
• ¼ cup fresh basil leaves, sliced
• 2 tablespoons toasted pine nuts
• crumbled vegan feta, optional

Equipment

• Blender

Notes

• White wine vinegar will sub in great for white balsamic.
• Seasonal tomatoes, peaches, and basil are the focal points of this salad. I recommend making it in the summer with locally sourced versions of all three ingredients for maximum flavor and enjoyment :)

Instructions

• Make the sumac onions. In a small bowl, combine the sliced red onion, sumac, white balsamic vinegar, olive oil, and salt. Toss to combine and set aside in the fridge while you prep the rest of the salad.
• Fill a saucepan with the water and bring it to a boil on the stove. Add the lentils and simmer until they are just starting to soften, about 18-20 minutes. You still want a bit of bite. Drain and set aside.
• Make the basil vinaigrette. In an upright blender, combine the basil, shallot, salt, pepper, white balsamic vinegar, water, agave nectar, Tamari, and olive oil. Blend on high until completely smooth. Set aside.
• Assemble the salad. Place the lentils in a mixing bowl and toss with half of the basil vinaigrette, salt, pepper, half of the sumac onions, half of the peaches, half of the cherry tomatoes, and half of the basil. Transfer this mixture to your serving platter and spread it out. To the top, add the remaining diced peaches, cherry tomatoes, basil, and drizzles of the remaining vinaigrette.
• Garnish the top with the pine nuts and vegan feta (if using). Enjoy!

Author: Laura Wright

Course: Salad, Side Dish

Diet: Gluten Free, Vegan

Keyword: agave nectar, basil, black lentils, blender, cherry tomatoes, lentils, maple syrup, olive oil, peaches, pine nuts, potluck dishes, shallots, summer, tamari, tomatoes, vegan cheese, vegan feta, white balsamic vinegar, white wine vinegar