Lentil salad with cherry tomatoes and rusks – Kalamata Papadimitriou

Lentil salad with cherry tomatoes and rusks


Preparation time: 5 minutes
Cooking time: 15 minutes

For 4 persons


200gr lentils
2 shallots, diced
12 cherry tomatoes, halved
2 wheat rusks broken into chunks
3 tablespoons of finely chopped flat-leaf parsley
3 tablespoons of Kalamata Balsamic Cream
2 tablespoons olive oil
Freshly ground black pepper


Add the lentils to a large saucepan of boiling water, and boil for 15 minutes.  Strain and rinse in cold water. Add the lentils, cherry tomatoes, spring onions, chopped parsley, salt and freshly ground pepper. Mix well and drizzle with olive oil. Serve in a deep salad bowl, add the rusk pieces and drizzle over with Kalamata Balsamic Cream.

Risotto with two types of mushroom Santorini split pea fava with caramelized onions