What’s your favorite way to spend a lazy day?
On a rainy Sunday are you inclined to a.) curl up on the chaise lounge with a good book b.) scribble in your journal for an hour or two c.) have a movie marathon d.) bake something that fills the house with a crazy-good smell of butter and sugar and spice (?)
I’m not very inventive when it comes to the lazy Sunday. I’m all about tackling a TV series or two. I mean, this is really the only way to watch Homeland, in my opinion. Downton after Downton episode? Oooh yes please.
Catfish? Ugh, I might be addicted in a this-makes-me-nervous-and-I-can’t-stop-watching kinda way.
I also enjoy copious amounts of cookies and tea with my embarrassing entertainment choices. And maybe a lunch that involves a baguette, at least two types of cheese and some sort of pesto.
I love when I can fully enjoy being lazy. Not feeling like I should be doing anything else besides hanging out on the couch with my man.
This Monday, I’m starting the first full-time office job I’ve had in a long while. Of course, I’m a little nervous. I’m concerned about what to wear, wondering what my co-workers will be like, and just plain eager to get that first day behind me.
But more than anything I’ve been trying to savor my down time over the past couple of weeks. Quiet mornings with extra cups of coffee at my computer, reading on the beach, and lazy Sundays that can be enjoyed for exactly what they are.
This salad is the sort of thing that I’ll be making on a Sunday night to bring for lunch the next day. It’s simple enough to be made after a day of physical and mental rest. But it’s also flavorful and healthy enough to put a bit of spring in my Monday.
Fresh summer corn just needs to be sliced off the cob here. Its natural, uncooked state adds a subtle sweetness and crunch that makes the salad a total texture party.
The salty feta, along with the bite of the kalamata olives and the sweetness of the honey balsamic vinaigrette bring it all together.
Summer Lentil Salad
serves 4 as a side, 2 as a main over salad greens
- 1 1/2 cups cooked brown lentils
- 1 ear of corn, kernels removed
- 2 medium tomatoes, chopped
- 2 green onions, white and light green part finely chopped
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta
- 1/2 cup mix mint and cilantro/coriander, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Assemble dressing ingredients in a jar with a lid. Shake that jar!
Mix lentils, uncooked corn kernels, tomatoes, green onion and olives in a large bowl. Toss with half of the dressing. Top with feta, fresh herbs, and another drizzle of the dressing.
If you’re taking it for lunch the next day, save the herbs and additional dressing to put on before you leave for the day or right before serving.