Heirloom Tomato and Beluga Lentil Salad

35 minutes

Yield: Serves 4

This simple salad recipe uses sweet heirloom tomatoes and Saskatchewan-grown beluga lentils and makes for a simple lunch on its own, or a perfect side dish for barbecued meats.


Camolina Honey Vinaigrette:

1 Tbsp Dijon

1 Tbsp Grainy Dijon

2 cloves Garlic

1 Tsp organic honey

¼ cup Red wine vinegar

1 Tbsp. Fresh thyme

¼ Cup chopped fresh parsley

1 cup camolina oil

Beluga Lentils:

1 cup beluga lentils

3 cups chicken stock or water

1 Tbsp butter

1 Tsp red wine vinegar


4 large heirloom tomatoes (halved and cut into wedges)

1 head butter lettuce

1 cup (approximately 250 grams) of crumbled Dragon’s Breath blue cheese


    Camolina Honey Vinaigrette:
  1. Place everything except for oil in a blender or processor and pulse several times to combine.
  2. Blend on medium speed and slowly pour in oil until vinaigrette emulsifies.
  3. Season to taste with salt and pepper and set aside until ready to serve salad.
  4. (note: will keep in the fridge for up to a one week)
  5. Beluga Lentils:
  6. Place in pot along with and stock to a boil on medium-high heat.
  7. Reduce heat to low, cover and simmer until the lentils are tender, approximately 15 minutes.
  8. Drain any excess water and transfer to medium bowl.
  9. Stir in vinegar and butter and place in refrigerator to cool.
  10. Salad:
  11. When ready to assemble salad, tear leaves of butter lettuce onto on a large plate or serving platter and top with lentils and tomato wedges.
  12. Sprinkle blue cheese on top, drizzle with as much vinaigrette as desired.
  13. Finish with a light seasoning of sea salt.
  14. Serve immediately.

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