Insalata estiva di Lenticchie

Summer Lentil Salad

Low No 4 serves
30 minutes

25' in the pot


Summer Lentil Salad


  • 280 g of Monte Castello Lentils;
  • 70 g zucchini;
  • 10 cherry tomatoes;
  • 1 shallot;
  • ½ lemon;
  • A few basil leaves;
  • 1 sprig of parsley;
  • Extra virgin olive oil to taste;
  • Salt to taste;
  • Chili pepper to taste


    To prepare your Summer Salad, wash and boil the Monte Castello Lentils for 25 minutes (10 minutes in a pressure cooker) adding the juice of half a lemon to the cooking water. In a separate pot, boil the whole zucchini for about 10 minutes. When cooked, drain and let the lentils and zucchini cool. Once cold, cut the zucchini into slices and add them to the lentils in a salad bowl. Then add the cherry tomatoes cut into wedges, the chopped parsley and basil and the finely chopped shallot. Season everything with an emulsion of oil, salt, chilli and a few drops of lemon juice. Serve the salad cold.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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