Panzanella Salad with Thyme Marinated Lentils – Lentils.org

Ingredients

• Marinated Lentils:
• ¼ cup (60 mL) white wine vinegar
• 3 Tbsp (45 mL) olive oil
• 1 Tbsp (15 mL) honey
• ¼ tsp (1 mL) whole grain mustard
• 1 Tbsp (15 mL) fresh thyme leaves (reserve some for garnish)
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) ground black pepper
• 1½ cup (375 mL) cooked or canned green or French green lentils, drained & rinsed
• Salad:
• 4½ cups (1.25L) cubed day-old sourdough bread
• 1½ cups (375 mL) baby arugula
• 1 cup (250 mL) halved grape tomatoes
• 1 cup (250 mL) halved bocconcini cheese
• 1⁄3 cup (75 mL) thinly sliced red onions
• 1⁄3 cup (75 mL) chopped prosciutto slices
• ¼ cup (60 mL) pitted & halved Kalamata olives