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1
Place lentils and bay leaf in a saucepan and cover by several inches of water. Bring to a boil, then turn down the heat and simmer until the lentils are tender but still firm, about 20 minutes (or according to package directions). Add additional water, if needed, to keep the lentils covered.
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2
Meanwhile, to make the salsa verde: Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar, combine the anchovies, pistachios, capers, lemon zest and juice, parsley, basil, and a few pinches of salt. Add the olive oil, stirring well to integrate. Taste and adjust the acid and seasoning.
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3
To prep the vegetables. Toss the zucchini in a few tablespoons of salsa verde and pinch of salt and black pepper. Season the cherry tomatoes with salt.
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4
When lentils are done, drain well in a colander, discarding the bay leaf. Return the lentils to the pan. Immediately fold in 2 to 3 tablespoons of the salsa verde and Aleppo pepper. Let cool for about 10 minutes, then taste and adjust seasoning. Toss in the zucchini, cherry tomatoes and their juices, and more salsa verde, to taste -- then add the mozzarella, pistachios, and herbs and toss a few more times. Serve immediately or at room temperature. Covered, the salad will keep well in the refrigerator for several days.
