Pan Fried Kasseri Cheese & Summer Lentil Salad Recipe

Name: Pan Fried Kasseri Cheese & Summer Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dried Brown Lentils; 2 cups Vegetable Stock; 4 Tablespoons Extra-virgin Olive Oil, Divided; 2 Tablespoons Red Wine Vinegar; 1 whole Heirloom Tomato (any Variety) - De-seeded And Roughly Chopped; 1 whole Small Red Onion, Thinly Sliced; 20 whole Kalamata Olives, Pitted And Roughly Chopped; 4 whole Hearts Of Palm, Chopped; 3 whole Large Radishes, Thinly Sliced; 1 bunch Fresh Herbs (think Basil, Marjoram, Oregano, Even Mint) And Edible Flowers, For Garnish; 2 pinches Salt And Fresh Ground Black Pepper, To Taste; 2 ounces, weight Slices Of Kasseri Cheese (the Packages I've Seen Are 6 Oz. So Make A Third Or Have Leftover Cheese!)

Servings: persons

1 cup Dried Brown Lentils
2 cups Vegetable Stock
4 Tablespoons Extra-virgin Olive Oil, Divided
2 Tablespoons Red Wine Vinegar
1 whole Heirloom Tomato (any Variety) - De-seeded And Roughly Chopped
1 whole Small Red Onion, Thinly Sliced
20 whole Kalamata Olives, Pitted And Roughly Chopped
4 whole Hearts Of Palm, Chopped
3 whole Large Radishes, Thinly Sliced
1 bunch Fresh Herbs (think Basil, Marjoram, Oregano, Even Mint) And Edible Flowers, For Garnish
2 pinches Salt And Fresh Ground Black Pepper, To Taste
2 ounces, weight Slices Of Kasseri Cheese (the Packages I've Seen Are 6 Oz. So Make A Third Or Have Leftover Cheese!)

1
In a medium pot, heat the lentils and vegetable stock until they come to a boil. Reduce the heat and simmer until tender, between 15 and 25 minutes depending on the age of your lentils. Drain, rinse and allow to cool.
2
In a large mixing bowl, combine 2 tablespoons of the olive oil, red wine vinegar, chopped tomato, sliced red onion, chopped olives, chopped hearts of palm, and radishes. Mix thoroughly and salt and pepper to taste-remember that you are topping this salad with a slightly salty cheese so err on the side of under-salted. You can always add more at the very end. When the lentils have cooked and cooled, stir them in along with the herbs and flowers. Cover and allow the flavors to mingle for at least 30 minutes. Taste one last time and re-salt and pepper if you need to.
3
To complete the dish, portion out the lentil salad on two plates. Heat the remaining olive oil in a nonstick skillet over medium heat. When the oil is shimmering, quickly pan fry the Kasseri cheese slices, 1 to 2 minutes on each side should do it. You're looking for a slightly loose, gooey texture but with a nice griddled char on the sides. Place a slice of the fried cheese on each plate of lentil salad. Serve immediately.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Dried Brown Lentils, 2 cups Vegetable Stock, 4 Tablespoons Extra-virgin Olive Oil, Divided, 2 Tablespoons Red Wine Vinegar, and more.

Yes, Pan Fried Kasseri Cheese & Summer Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Fried Kasseri Cheese & Summer Lentil Salad

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