This main-dish salad combines flavors and textures that can easily be adapted depending on the season. While this recipe calls for arugula and vine-ripened tomatoes, which are at their peak in the summer, it is equally delicious in the fall or winter substituting kale and pine nuts. The key is the rice and lentil foundation, which gives it substance and absorbs the dressing to keep the whole dish moist and savory. Excellent for a picnic or potluck, it is ideally made early in the day and left to marinate until lunch or dinner.
1 cup vegetable or chicken stock
1 cup brown rice or wild rice blend
1 cup dry French green lentils
½ cup extra virgin olive oil
½ cup freshly squeezed lemon juice
½ cup red wine vinegar
2 garlic cloves, minced and mashed
6 scallions, coarsely chopped
2 cups halved cherry tomatoes or diced regular tomatoes
2 cups coarsely chopped fresh arugula
1 cup crumbled goat or sheep feta cheese
Ellen Ecker Ogden for “The Oldways Table”
Tara H says: 5 stars exactly as written. Even my teenagers enjoy this one. We use either wild rice or black rice.
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