{"id":5851,"date":"2025-11-14T11:00:00","date_gmt":"2025-11-14T14:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5851"},"modified":"2026-10-14T19:04:39","modified_gmt":"2026-10-14T22:04:39","slug":"lentil-salad-with-tomato-and-herb-vinaigrette","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/lentil-salad-with-tomato-and-herb-vinaigrette\/","title":{"rendered":"Lentil Salad with Tomato and Herb Vinaigrette"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>This lentil salad combines tender, intact lentils with olive oil, vinegar, herbs, tomato and onion. Serve it chilled, or freshly made while the lentils are still warm, alongside roast meat, fish or crusty bread. The basic salad is easy to prepare ahead, with optional vegan and festive variations.<\/strong><\/p>\n<p><strong>Lentil salad with vinaigrette<\/strong> brings freshness and colour to a Christmas spread. In Brazilian cooking, vinagrete often refers to a chopped vegetable accompaniment as well as its dressing; here, lentils turn that combination into a substantial salad. The following method covers cooking, seasoning and preparing it ahead without losing its texture.<\/p>\n<p><\/p>\n<h2>Ingredients for lentil salad with vinaigrette<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/lentils-tomato-onion-and-vinaigrette-ingredients-5851-1.webp\" alt=\"Lentils tomato onion and vinaigrette ingredients\" title=\"Lentils tomato onion and vinaigrette ingredients\"><\/p>\n<p>Gather these ingredients for the <strong>lentil salad with tomato and herb vinaigrette<\/strong>. Optional additions let you vary the flavour without changing the basic method.<\/p>\n<ul>\n<li><strong>250 g dried green or brown lentils<\/strong> \u2013 pick over and rinse. Ready-cooked lentils are an alternative, but 300 g cooked is a smaller quantity than this dry batch will produce; scale the vegetables and dressing to the amount used.<\/li>\n<li><strong>800 ml water<\/strong> \u2013 an initial amount for cooking; add more if necessary to keep the lentils covered, following the packet. Vegetable stock is an alternative.<\/li>\n<li><strong>Up to 1 tsp salt<\/strong> \u2013 optional for the cooking water; use less with salted stock and season the finished salad to taste.<\/li>\n<li><strong>4 tbsp extra virgin olive oil<\/strong> \u2013 or avocado or sunflower oil.<\/li>\n<li><strong>2 tbsp red wine vinegar<\/strong> \u2013 or cider vinegar. For a lemon dressing, replace the vinegar with an extra tablespoon of lemon juice initially, then adjust to taste.<\/li>\n<li><strong>1 tbsp fresh lemon juice<\/strong> \u2013 with more available if needed.<\/li>\n<li><strong>1 tsp Dijon mustard, optional<\/strong> \u2013 use another prepared mustard or leave it out.<\/li>\n<li><strong>1 small red onion, finely chopped<\/strong> \u2013 white onion also works. For a milder flavour, soak the chopped onion in cold water for 10 minutes, then drain well.<\/li>\n<li><strong>2 medium tomatoes, deseeded and diced<\/strong> \u2013 or 200 g cherry tomatoes, halved.<\/li>\n<li><strong>\u00bd cup chopped fresh parsley<\/strong> \u2013 or coriander for a different flavour.<\/li>\n<li><strong>2 tbsp finely sliced spring onion, optional<\/strong> \u2013 for extra freshness.<\/li>\n<li><strong>Salt and freshly ground black pepper<\/strong> \u2013 to taste.<\/li>\n<li><strong>50 g crumbled feta, optional<\/strong> \u2013 choose vegetarian-labelled cheese if needed. For a vegan salad, omit it or use seasoned ready-to-eat tofu.<\/li>\n<li><strong>\u2153 cup chopped olives, optional<\/strong> \u2013 green or black, with the stones removed.<\/li>\n<li><strong>1 small red chilli, deseeded and finely chopped, optional<\/strong> \u2013 adjust to your preferred heat.<\/li>\n<li><strong>Finely grated zest of 1 lemon, optional<\/strong> \u2013 use just the coloured peel for a citrus aroma.<\/li>\n<\/ul>\n<p><strong>A few ingredient tips<\/strong><\/p>\n<p><strong>Lentils:<\/strong> choose green or brown varieties that hold their shape and cook until tender throughout, without letting them collapse. <strong>Oil and vinegar:<\/strong> start with the stated dressing and adjust its sharpness to taste. <strong>Swaps:<\/strong> try tofu instead of feta, lemon instead of wine vinegar, or coriander instead of parsley.<\/p>\n<h2>How to make lentil salad with vinaigrette<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/preparing-lentils-and-chopped-vegetables-for-salad-5851-2.webp\" alt=\"Preparing lentils and chopped vegetables for salad\" title=\"Preparing lentils and chopped vegetables for salad\"><\/p>\n<ol>\n<li><strong>Pick over and rinse:<\/strong> check 250 g dried lentils for small stones or debris, then rinse thoroughly in a sieve.<\/li>\n<li><strong>Cook the lentils<\/strong>: put them in a saucepan with 800 ml cold water, bring to the boil, then reduce to a gentle simmer. Follow the packet timing and start checking for tenderness at about 18\u201322 minutes; some varieties take longer. Keep them covered with water and stop before they become mushy. For a pressure cooker, follow its lentil instructions and minimum liquid requirements rather than applying one timing to every model.<\/li>\n<li><strong>Season carefully:<\/strong> add salt to the cooking water if desired, using less with salted stock. Check the final seasoning after draining and dressing; there is no need to insist on adding salt only at the end to prevent hard lentils.<\/li>\n<li><strong>Drain and cool:<\/strong> drain in a sieve and rinse briefly with cold drinking water for a chilled salad. Drain thoroughly and spread in a shallow clean dish to cool promptly.<\/li>\n<li><strong>Make the dressing:<\/strong> whisk together 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, the optional teaspoon of Dijon, and a little salt and pepper.<\/li>\n<li><strong>Prepare the vegetables:<\/strong> chop the small red onion, dice the two deseeded tomatoes and prepare \u00bd cup parsley and the optional spring onion and chilli. Drain soaked onion before adding it.<\/li>\n<li>\n<p><strong>Assemble the salad<\/strong><\/p>\n<p>Put the cooled lentils in a large bowl with the tomato, onion, herbs and optional olives. Pour over the dressing and fold gently with a large spoon, keeping the lentils intact.<\/p><\/li>\n<li><strong>Taste and adjust:<\/strong> check the salt, oil and acidity. Add lemon or vinegar a little at a time. If the dressing is too sharp, a small pinch of sugar or up to a teaspoon of maple syrup can soften it; sweetness is optional.<\/li>\n<li><strong>Add cheese or tofu:<\/strong> fold in 50 g crumbled feta if using. For a vegan option, use seasoned tofu suitable for eating without further cooking, or omit this addition.<\/li>\n<li><strong>Chill briefly:<\/strong> refrigerate for 30\u201360 minutes to let the flavours mingle. Even a shorter rest is useful when you are pressed for time.<\/li>\n<li><strong>Finish at the table:<\/strong> add optional lemon zest and a few fresh herbs. Taste before adding any extra oil: the salad should be dressed, not swimming in it.<\/li>\n<li><strong>Store safely:<\/strong> cool and refrigerate within two hours of cooking, in a covered container, and eat within 48 hours. Keep cheese and crisp toppings separate for texture; this does not extend the storage time.<\/li>\n<\/ol>\n<h2>Choosing and cooking the lentils<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/whole-lentils-simmering-beside-a-sieve-for-draining-5851-3.webp\" alt=\"Whole lentils simmering beside a sieve for draining\" title=\"Whole lentils simmering beside a sieve for draining\"><\/p>\n<p>For this <strong>lentil vinaigrette salad<\/strong>, the aim is a tender lentil that still holds its shape, rather than an undercooked centre or a soft pur\u00e9e.<\/p>\n<p><strong>Good choices:<\/strong> whole green or brown lentils work well, including small firm varieties such as Puy-style lentils. Split red lentils soften quickly and are less suitable for this texture.<\/p>\n<p><strong>Practical cooking tips<\/strong><\/p>\n<ul>\n<li><strong>Water quantity:<\/strong> about three cups of water per cup of dried lentils is a useful starting guide. For this recipe, start with 800 ml for 250 g and top up as needed; follow any specific packet directions.<\/li>\n<li><strong>Cooking time:<\/strong> use the packet as your main guide, checking regularly towards the end. A pressure cooker\u2019s timing and pressure-release method must suit the appliance and lentil variety.<\/li>\n<li><strong>Salt to taste:<\/strong> account for stock, olives, feta and mustard before adding more. Drain the lentils before judging the finished salad\u2019s seasoning.<\/li>\n<li><strong>Add aroma:<\/strong> a bay leaf, garlic clove or half an onion can flavour the cooking water. Remove them, especially the bay leaf, before assembling the salad.<\/li>\n<li><strong>Soaking:<\/strong> lentils generally do not need soaking. Follow the packet if it recommends a particular preparation method.<\/li>\n<li><strong>Cool promptly:<\/strong> drain and rinse briefly in cold drinking water for a chilled salad, then drain very well so the dressing is not diluted.<\/li>\n<li><strong>Loosen only if needed:<\/strong> one or two teaspoons of cooking liquid can loosen a very dry dressing. Add gradually; this is a drained salad, not a soup.<\/li>\n<li><strong>Using stock:<\/strong> vegetable stock adds flavour. Check its salt content, ingredients and allergens, including celery or gluten where relevant.<\/li>\n<\/ul>\n<p><strong>Checking doneness and storing lentils<\/strong><\/p>\n<ul>\n<li><strong>Test a few lentils:<\/strong> they should be tender all the way through and retain their shape. A hard centre needs more cooking; split, collapsing lentils have gone too far for this salad.<\/li>\n<li><strong>Tinned alternative:<\/strong> drain and rinse ready-cooked lentils, then adjust the other ingredients to their drained weight. One tin is not automatically equivalent to 250 g dried lentils.<\/li>\n<li><strong>Approximate yield:<\/strong> dried lentils roughly double in volume when cooked, though variety and cooking affect the result. Do not treat a cooked weight as interchangeable with the same dry weight.<\/li>\n<li><strong>Storage:<\/strong> cool promptly, refrigerate within two hours and use within 48 hours. Plain cooked lentils can be frozen in portions; two months is a useful quality target. Thaw in the fridge and use within 24 hours of defrosting.<\/li>\n<\/ul>\n<p><strong>The essentials:<\/strong> choose a firm-textured variety, cook until tender throughout, drain well and cool promptly. Add dressing gradually to keep a distinct salad texture.<\/p>\n<h2>Vegetarian, vegan and festive variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/lentil-salad-variations-with-feta-tofu-and-roasted-squash-5851-4.webp\" alt=\"Lentil salad variations with feta tofu and roasted squash\" title=\"Lentil salad variations with feta tofu and roasted squash\"><\/p>\n<p>Vary the <strong>lentil salad with vinaigrette<\/strong> with cheese, tofu or roasted vegetables. The examples below each start with 250 g cooked lentils: they are smaller variations, not replacements for 250 g dried lentils.<\/p>\n<p><strong>Vegetarian version<\/strong><\/p>\n<ul>\n<li><strong>250 g cooked lentils<\/strong> \u2013 cooled and well drained.<\/li>\n<li><strong>50 g crumbled feta<\/strong> \u2013 or a milder ricotta-style cheese. Check for vegetarian rennet if required.<\/li>\n<li><strong>\u2153 cup toasted walnuts or pecans<\/strong> \u2013 flaked almonds are another option; all introduce nut allergens.<\/li>\n<li><strong>\u00bd cup chopped cherry tomatoes<\/strong> \u2013 for freshness.<\/li>\n<li><strong>2 tbsp olive oil<\/strong> and <strong>1 tbsp balsamic vinegar<\/strong> \u2013 mix and add to taste.<\/li>\n<\/ul>\n<p><strong>Vegan version<\/strong><\/p>\n<ul>\n<li><strong>250 g cooked lentils<\/strong> \u2013 cooled and well drained.<\/li>\n<li><strong>100 g firm tofu, diced<\/strong> \u2013 choose a ready-to-eat product, or cook as its packet requires before cooling. Season with olive oil, lemon and a little soy sauce; check soya and wheat allergens.<\/li>\n<li><strong>\u00bc cup toasted pumpkin seeds<\/strong> \u2013 a crunchy alternative to nuts.<\/li>\n<li><strong>2 tbsp nutritional yeast, optional<\/strong> \u2013 for a savoury note.<\/li>\n<li><strong>Dressing:<\/strong> mix 3 tbsp olive oil with 1\u00bd tbsp lemon juice, salt and pepper. Add maple syrup or molasses only if you want sweetness, up to 1 tbsp, then use as much dressing as the salad needs.<\/li>\n<\/ul>\n<p><strong>Festive version<\/strong><\/p>\n<ul>\n<li><strong>250 g cooked lentils<\/strong> \u2013 freshly cooked for a warm salad, or safely cooled for a chilled one.<\/li>\n<li><strong>1 cup diced roasted squash<\/strong> \u2013 toss with a little olive oil and rosemary and roast at 200\u00b0C conventional\/180\u00b0C fan until tender. Around 20\u201325 minutes is a guide for small cubes; size affects the time.<\/li>\n<li><strong>\u2153 cup pomegranate seeds<\/strong> \u2013 for colour and a juicy contrast.<\/li>\n<li><strong>\u2153 cup toasted chopped walnuts<\/strong> \u2013 for crunch.<\/li>\n<li><strong>Dressing:<\/strong> combine 4 tbsp olive oil, 2 tbsp red wine vinegar, up to 1 tbsp honey or maple syrup, and a little orange zest. Add gradually rather than pouring it all in automatically. Use maple syrup for a vegan version.<\/li>\n<\/ul>\n<p><strong>Adjusting texture and flavour<\/strong><\/p>\n<ul>\n<li><strong>More crunch:<\/strong> add croutons, toasted seeds or nuts just before serving, checking guests\u2019 allergies.<\/li>\n<li><strong>More sharpness:<\/strong> add lemon juice little by little, or vary the dressing with balsamic vinegar.<\/li>\n<li><strong>A gentler dressing:<\/strong> a little maple syrup can balance a particularly sharp flavour. Honey is an alternative for non-vegans, but must not be given to babies under one year.<\/li>\n<li><strong>Spices:<\/strong> try a small pinch of ground cumin or smoked paprika, adding more only after tasting.<\/li>\n<\/ul>\n<p><strong>Presentation and pairings<\/strong><\/p>\n<ul>\n<li><strong>Serving temperature:<\/strong> serve chilled at a buffet, or serve a freshly cooked batch warm straight away. Do not leave refrigerated leftovers standing out to become lukewarm.<\/li>\n<li><strong>Festive arrangement:<\/strong> spoon lentils onto a platter, add roasted squash and pomegranate, then finish with fresh herbs.<\/li>\n<li><strong>What to serve alongside:<\/strong> roast meat, grilled fish, crusty bread and leafy salads all offer different contrasts.<\/li>\n<\/ul>\n<h2>Making the salad ahead for Christmas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/covered-lentils-vegetables-feta-and-dressing-for-make-ahead-salad-5851-5.webp\" alt=\"Covered lentils vegetables feta and dressing for make-ahead salad\" title=\"Covered lentils vegetables feta and dressing for make-ahead salad\"><\/p>\n<p>Preparing the components separately helps keep this <strong>lentil salad<\/strong> fresh and makes the final assembly easier.<\/p>\n<p><strong>Containers and storage<\/strong><\/p>\n<ul>\n<li><strong>Use clean airtight containers:<\/strong> glass or suitable food-safe containers keep the salad covered in the fridge.<\/li>\n<li><strong>Keep delicate toppings separate:<\/strong> store cheese, toasted seeds and other crisp additions separately so they retain their texture.<\/li>\n<li><strong>Choose non-reactive materials:<\/strong> use containers suitable for acidic foods. Glass, appropriate food-grade plastic and stainless steel are options; avoid unsuitable reactive metals.<\/li>\n<li><strong>Label clearly:<\/strong> write the contents and preparation date on the container or a label. Coloured lids can help organisation, but do not replace a readable date.<\/li>\n<\/ul>\n<p><strong>A simple make-ahead plan<\/strong><\/p>\n<ol>\n<li><strong>Cook the lentils:<\/strong> simmer until tender, drain, rinse briefly for a chilled salad and cool promptly in a shallow dish.<\/li>\n<li><strong>Mix the dressing:<\/strong> whisk the oil, vinegar or lemon and seasonings, then refrigerate separately in a covered jar.<\/li>\n<li><strong>Prepare the vegetables:<\/strong> chop the tomatoes, onion and herbs up to a day ahead and refrigerate in clean covered containers.<\/li>\n<li><strong>Assemble when convenient:<\/strong> keeping the components separate can preserve texture, but it does not restart their storage clock or make them safe for longer.<\/li>\n<li><strong>Leave toppings until last:<\/strong> add cheese and crunchy ingredients just before serving.<\/li>\n<li><strong>Refrigerate promptly:<\/strong> cool the cooked lentils and get them into the fridge within two hours. Use shallow portions rather than leaving a large warm bowl on the worktop.<\/li>\n<li><strong>Plan for the day before:<\/strong> prepare the lentils a day ahead and finish the salad 30\u201360 minutes before serving, keeping it refrigerated. Eat within 48 hours of cooking, including any leftovers.<\/li>\n<\/ol>\n<p><strong>Serving at Christmas dinner<\/strong><\/p>\n<ul>\n<li><strong>Bring out only what you need:<\/strong> serve the prepared salad chilled and keep the remaining batch in the fridge. A warm version is best assembled from freshly cooked lentils for immediate serving.<\/li>\n<li><strong>Finish gently:<\/strong> fold in the dressing and toppings just before taking the salad to the table.<\/li>\n<li><strong>Use a shallow platter:<\/strong> it shows off the colours and makes portioning easier. Give the salad its own serving spoon to reduce cross-contact with other dishes.<\/li>\n<\/ul>\n<p><strong>Food safety and keeping time<\/strong><\/p>\n<ul>\n<li><strong>In the fridge:<\/strong> eat the cooked lentils and assembled salad within 48 hours of cooking. Follow any shorter use-by or opened-pack instruction for added ingredients.<\/li>\n<li><strong>Freezing:<\/strong> plain cooked lentils freeze better than the assembled salad, whose tomato and onion can soften. Freeze promptly in portions; use within about two months for quality, thaw in the fridge and eat within 24 hours of defrosting.<\/li>\n<li><strong>Do not rely on smell alone:<\/strong> discard anything mouldy or spoiled, but remember that food can be unsafe without an unusual smell. Respect storage times and refrigeration as well.<\/li>\n<\/ul>\n<h2>Serving ideas for a Christmas menu<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/lentil-and-tomato-salad-on-a-festive-dinner-table-5851-6.webp\" alt=\"Lentil and tomato salad on a festive dinner table\" title=\"Lentil and tomato salad on a festive dinner table\"><\/p>\n<p><strong>A good pairing for Christmas dinner<\/strong> balances the lentils\u2019 earthy flavour with the sharp dressing, leaving room for the other dishes on the table.<\/p>\n<p><strong>Temperature and portions<\/strong><\/p>\n<ul>\n<li><strong>Temperature:<\/strong> choose a chilled make-ahead salad or a freshly prepared warm version, rather than leaving cold food standing out for a long time.<\/li>\n<li><strong>Portion guide:<\/strong> allow roughly 60\u201380 g for a small side among several dishes, or 120\u2013150 g for a starter. A main meal needs a more substantial portion and suitable accompaniments.<\/li>\n<\/ul>\n<p><strong>Classic combinations<\/strong><\/p>\n<ul>\n<li><strong>Roast meat:<\/strong> roast pork or turkey pairs well with the salad\u2019s fresh herbs and sharp dressing.<\/li>\n<li><strong>Fish:<\/strong> serve alongside a salt cod dish or grilled salmon for a contrast in texture and flavour.<\/li>\n<li><strong>Other sides:<\/strong> rice, Brazilian toasted cassava farofa and roast vegetables can sit alongside the salad.<\/li>\n<\/ul>\n<p><strong>Drink pairings<\/strong><\/p>\n<ul>\n<li><strong>Dry sparkling wine:<\/strong> an optional pairing for adults who drink alcohol; sparkling water with citrus is a simple alternative.<\/li>\n<li><strong>Light white wine:<\/strong> Sauvignon Blanc or Verdelho can complement the herbs and lemon.<\/li>\n<li><strong>Other choices:<\/strong> ros\u00e9, a light beer or an alcohol-free alternative can work with a varied buffet.<\/li>\n<\/ul>\n<p><strong>Arranging the platter<\/strong><\/p>\n<ul>\n<li><strong>A rustic serving dish:<\/strong> choose a shallow platter that lets the ingredients remain visible.<\/li>\n<li><strong>Layers:<\/strong> spoon in the lentils, add roasted squash or tomatoes and finish with herbs and seeds.<\/li>\n<li><strong>Garnishes:<\/strong> lemon zest, pomegranate seeds, parsley and sliced spring onion add colour and aroma.<\/li>\n<\/ul>\n<p><strong>Buffet and individual serving ideas<\/strong><\/p>\n<ul>\n<li><strong>At a buffet:<\/strong> offer a small serving bowl and replenish from the fridge rather than putting everything out at once. Label dietary options and relevant allergens, with separate serving utensils.<\/li>\n<li><strong>Individual portions:<\/strong> serve in small bowls or spoon onto slices of crusty bread as a starter.<\/li>\n<li><strong>Final seasoning:<\/strong> taste just before serving and add a small drizzle of oil only if needed.<\/li>\n<\/ul>\n<p><strong>Adapting for dietary needs<\/strong><\/p>\n<ul>\n<li><strong>Vegan:<\/strong> omit cheese and honey. Use ready-to-eat seasoned tofu or nutritional yeast if desired, and maple syrup if the dressing needs sweetness.<\/li>\n<li><strong>Gluten-free:<\/strong> check stock, mustard, soy sauce and any bread or croutons. Choose verified gluten-free products where needed and avoid cross-contact; serving on leaves alone does not resolve allergens elsewhere in the dish.<\/li>\n<li><strong>Less salt:<\/strong> build flavour with herbs, citrus zest and a balanced dressing, and limit salty stock, olives and cheese.<\/li>\n<\/ul>\n<p><strong>Practical finishing tip:<\/strong> keep the prepared platter refrigerated until needed and add crunchy toppings just before serving.<\/p>\n<h2>A fresh addition to the festive table<\/h2>\n<p>This <strong>lentil salad with vinaigrette<\/strong> works as a side or starter, with enough flexibility for cheese, tofu, seeds or roast vegetables. The key is well-cooked, well-drained lentils and a dressing adjusted to taste.<\/p>\n<p>For easier entertaining, cook the lentils the day before, keep everything chilled and add cheese and crisp toppings at the last moment.<\/p>\n<p>For more festive recipes and ideas, explore the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> and our social channels.<\/p>\n<p>Share your favourite variation in the comments, including the vegetables and herbs you chose.<\/p>\n<h2>Lentil salad with vinaigrette: frequently asked questions<\/h2>\n<p><strong>Which lentils are best for this salad?<\/strong><\/p>\n<p>Whole green or brown lentils, including firm small varieties, hold their shape well. Cook until tender throughout. Split red lentils soften and break down more readily, so they are less suitable here.<\/p>\n<p><strong>Can I use tinned lentils instead of dried?<\/strong><\/p>\n<p>Yes. Drain and rinse ready-cooked lentils, then scale the vegetables and dressing to their drained weight. Do not replace 250 g dried lentils with the same weight cooked; check the tin\u2019s ingredients and season to taste.<\/p>\n<p><strong>How should I store the salad?<\/strong><\/p>\n<p>Cool and refrigerate the lentils within two hours of cooking and eat within 48 hours. Store in a covered container, keeping cheese and crunchy toppings separate for texture. Follow any shorter ingredient storage instruction.<\/p>\n<p><strong>Can I prepare it in advance?<\/strong><\/p>\n<p>Yes. Cooking the lentils and making the dressing the day before works well. Refrigerate both, assemble shortly before serving and keep the original 48-hour limit from cooking, rather than counting again from assembly.<\/p>\n<p><strong>How do I make the recipe vegan?<\/strong><\/p>\n<p>Leave out feta and honey. Use ready-to-eat seasoned tofu or nutritional yeast if you like, olive oil and maple syrup in the dressing, and seeds for crunch. Check the tofu preparation instructions and relevant allergens.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.lentils.org\/about-lentils\/about-lentils-org\/faqs\/\" target=\"_blank\" rel=\"noopener\">Lentils.org \u2014 Cooking lentils<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">UK Government \u2014 Chilling, freezing and defrosting safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/business-guidance\/allergen-guidance-for-food-businesses\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 Allergen guidance<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make a fresh lentil salad with tomato, red onion and herb vinaigrette, with festive variations, make-ahead tips and serving ideas.<\/p>\n","protected":false},"author":7,"featured_media":17057,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-5851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=5851"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5851\/revisions"}],"predecessor-version":[{"id":17079,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5851\/revisions\/17079"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/17057"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=5851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=5851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=5851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}