Herby Lentil and Burrata Salad

Herby Lentil and Burrata Salad: A Fresh, Creamy, and Wholesome Delight

The Herby Lentil and Burrata Salad is a modern culinary masterpiece that brings together the earthy richness of lentils, the vibrant freshness of herbs, and the luxurious creaminess of burrata cheese. This dish has become a favorite among food lovers who appreciate bold flavors, contrasting textures, and meals that are as nutritious as they are delicious. Whether served as a light lunch, an elegant starter, or a show-stopping side at a dinner party, this salad strikes the perfect balance between rustic simplicity and gourmet flair.

The History

Lentils have been a staple in human diets for over 10,000 years, with origins tracing back to the Fertile Crescent in the Middle East. They were one of the first crops domesticated by early agricultural societies and have since spread across Europe, Asia, and Africa. In Mediterranean cuisine, lentils are often used in soups, stews, and salads, valued for their protein content and hearty texture.

Burrata, on the other hand, is a relatively recent addition to the cheese world, having originated in the Puglia region of southern Italy in the early 20th century. This fresh mozzarella pouch filled with stracciatella and cream quickly gained fame for its rich, silky interior and delicate flavor. It wasn’t until the 21st century that burrata became widely available outside of Italy, captivating chefs and home cooks alike.

The fusion of lentils and burrata in a salad format reflects the growing trend of combining plant-based proteins with high-quality dairy to create satisfying, balanced dishes. The Herby Lentil and Burrata Salad emerged from contemporary farm-to-table movements and seasonal cooking philosophies, where fresh, local ingredients take center stage. Its rise in popularity can also be attributed to social media, where its photogenic layers of green herbs, dark lentils, and creamy white cheese make it an instant visual standout.

Ingredients Breakdown

This salad thrives on quality and contrast. Each ingredient plays a crucial role in building flavor, texture, and nutrition:

• Green or French lentils (Puy lentils): These hold their shape well after cooking and offer a firm, peppery bite that stands up to dressings and mix-ins.
• Fresh herbs (parsley, dill, mint, chives): A generous mix adds brightness, aroma, and a refreshing complexity. Parsley offers earthiness, dill brings a subtle sweetness, mint adds coolness, and chives contribute a mild onion note.
• Burrata cheese: The star of the show—creamy, rich, and indulgent. When torn open, it releases a luscious center that coats the lentils beautifully.
• Cherry tomatoes: Halved or quartered for bursts of juicy sweetness and color contrast.
• Cucumber: Diced for crunch and hydration, balancing the heartiness of the lentils.
• Red onion or shallot: Thinly sliced for a sharp, tangy kick that cuts through the richness.
• Lemon juice: Freshly squeezed for acidity that lifts the entire dish.
• Extra virgin olive oil: High-quality oil adds fruitiness and silkiness to the dressing.
• Dijon mustard: Emulsifies the dressing and adds depth with a touch of spice.
• Garlic (optional): Minced finely to add a subtle pungency.
• Sea salt and freshly ground black pepper: Essential for seasoning and enhancing all components.
• Nuts or seeds (toasted pine nuts, walnuts, or pumpkin seeds): Optional but recommended for added crunch and healthy fats.
• Microgreens or arugula (optional): For serving beneath or atop the salad to add a peppery note and elevate presentation.

Step-by-Step Recipe

1. Cook the lentils: Rinse 1 cup of green or Puy lentils under cold water. In a saucepan, combine lentils with 3 cups of water or vegetable broth (for extra flavor). Add a bay leaf, a peeled garlic clove, and a sprig of thyme if desired. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, or until tender but not mushy. Drain any excess liquid and let cool slightly.
2. Prepare the vegetables: While the lentils cook, dice 1 small cucumber, halve 1 cup of cherry tomatoes, and thinly slice ¼ cup of red onion or shallot. Soak the onions in cold water for 5–10 minutes to mellow their sharpness, then drain and pat dry.
3. Make the dressing: In a small bowl, whisk together the juice of 1 large lemon (about 3 tablespoons), ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove (if using), ½ teaspoon sea salt, and ¼ teaspoon black pepper. Adjust seasoning to taste.
4. Chop the herbs: Finely chop ½ cup packed flat-leaf parsley, ¼ cup dill, 2 tablespoons mint, and 2 tablespoons chives. Combine in a large mixing bowl.
5. Combine the salad base: Add the warm lentils (they absorb dressing better when slightly warm), cucumbers, tomatoes, and drained onions to the herbs. Pour the dressing over and toss gently to combine. Allow the mixture to sit for 10–15 minutes to let flavors meld.
6. Assemble the dish: Transfer the lentil mixture to a serving platter or individual plates. Tear 1–2 balls of burrata (depending on serving size) and place them gently on top. Drizzle with additional olive oil and a squeeze of lemon juice.
7. Garnish and serve: Sprinkle with toasted nuts or seeds, extra chopped herbs, flaky sea salt, and cracked pepper. Serve immediately at room temperature or lightly chilled.

Tips

• Don’t overcook the lentils: They should be tender with a slight bite. Overcooked lentils turn mushy and lose their structural integrity.
• Dress while warm: Tossing the lentils with dressing while they’re still warm helps them absorb flavors more effectively.
• Use ripe burrata: Check the expiration date and ensure the cheese is stored properly. Fresh burrata should feel soft and squishy, not hard or dry.
• Balancing acidity: If the salad tastes too tart, add a pinch of honey or maple syrup to the dressing to round it out.
• Prep ahead: Cook the lentils and chop the vegetables and herbs a day in advance. Store separately in airtight containers. Assemble just before serving to maintain texture.
• Serve at the right temperature: This salad shines at room temperature. Avoid serving it ice-cold, which dulls the flavors and firms up the burrata too much.
• Quality matters: Use the best extra virgin olive oil and freshest herbs you can find—these ingredients define the dish’s character.

Variations and Customizations

This salad is incredibly versatile and welcomes creative tweaks based on seasonality, dietary needs, or personal preference:

• Gluten-free and vegan version: Naturally gluten-free. To make it vegan, omit the burrata or substitute with a cashew-based vegan mozzarella or avocado slices for creaminess.
• Add grains: Mix in cooked quinoa, farro, or bulgur for a heartier grain salad.
• Seasonal swaps: In summer, add grilled zucchini or bell peppers. In fall, include roasted butternut squash or apples. In winter, try roasted beets or fennel. Spring calls for fresh peas, asparagus tips, or radishes.
• Protein boost: Add grilled chicken, shrimp, salmon, or chickpeas for a more substantial meal.
• Citrus twist: Replace lemon juice with orange, grapefruit, or blood orange juice for a sweeter, floral note—especially lovely with winter variations.
• Spice it up: Add a pinch of chili flakes, harissa paste, or smoked paprika to the dressing for warmth and depth.
• Different cheeses: If burrata is unavailable, fresh mozzarella, feta, or goat cheese can work, though each will alter the flavor profile significantly.
• Herb variations: Try tarragon, basil, or cilantro depending on your flavor theme—basil pairs wonderfully with tomatoes, while cilantro gives a brighter, more citrusy edge.

Health Considerations and Nutritional Value

The Herby Lentil and Burrata Salad is not only delicious but also nutritionally robust, making it a smart choice for health-conscious eaters.

• Lentils: Packed with plant-based protein (about 18g per cooked cup), fiber (15g), iron, folate, and complex carbohydrates, lentils support digestive health, stabilize blood sugar, and promote satiety.
• Herbs: Rich in antioxidants, vitamins (especially vitamin K, C, and A), and phytonutrients. Parsley is high in chlorophyll and detoxifying compounds, while mint aids digestion.
• Olive oil: A cornerstone of the Mediterranean diet, it provides heart-healthy monounsaturated fats and anti-inflammatory polyphenols.
• Lemon juice: High in vitamin C, supports immunity and enhances iron absorption from lentils.
• Burrata: While rich in saturated fat and calories (about 90–100 calories per ounce), it also delivers calcium, protein, and conjugated linoleic acid (CLA), which may have metabolic benefits in moderation.
• Vegetables: Tomatoes offer lycopene (a powerful antioxidant), cucumbers provide hydration, and onions contain quercetin, known for its anti-inflammatory properties.

For those monitoring fat intake, use less burrata or opt for part-skim versions. To reduce sodium, control added salt and choose low-sodium accompaniments. Overall, this salad offers a balanced macronutrient profile—complex carbs, healthy fats, and moderate protein—making it suitable for weight management, diabetes-friendly diets, and heart health when consumed as part of a balanced eating pattern.

Ingredients

• 1 cup green or Puy lentils, rinsed
• 3 cups water or vegetable broth
• 1 bay leaf (optional)
• 1 garlic clove, peeled (optional)
• 1 sprig fresh thyme (optional)
• 1 large lemon, juiced (about 3 tbsp)
• ¼ cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 small garlic clove, minced (optional)
• ½ tsp sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 1 cup packed flat-leaf parsley, finely chopped
• ¼ cup fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup red onion or shallot, thinly sliced
• 2 balls burrata cheese
• 2 tbsp toasted pine nuts, walnuts, or pumpkin seeds (optional)
• Flaky sea salt and cracked pepper, for finishing
• Microgreens or arugula, for serving (optional)

Directions

1. In a medium saucepan, combine lentils, water or broth, bay leaf, garlic, and thyme (if using). Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender but hold their shape. Drain and discard aromatics. Set aside to cool slightly.
2. While lentils cook, prepare vegetables: halve tomatoes, dice cucumber, slice onion. Soak onion in cold water for 10 minutes, then drain.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic (if using), salt, and pepper until emulsified.
4. In a large bowl, combine chopped parsley, dill, mint, and chives.
5. Add warm lentils, tomatoes, cucumber, and drained onions to the herbs. Pour dressing over and toss gently to combine. Let sit for 10–15 minutes to absorb flavors.
6. Transfer salad to a serving platter. Tear burrata into pieces and place on top. Drizzle with extra olive oil and lemon juice.
7. Sprinkle with toasted nuts, extra herbs, flaky salt, and pepper. Serve immediately with optional microgreens or arugula.

FAQ

Can I make this salad ahead of time?
Yes, but with care. Cook the lentils and prepare the herb-vegetable mixture (without cheese) up to one day in advance. Store separately in the fridge. Bring to room temperature before assembling, and add burrata just before serving.

How long does leftover salad last?
Without burrata, the lentil base keeps for 3–4 days refrigerated. With burrata, consume within 12 hours, as the cheese doesn’t store well once exposed.

Are there canned lentil alternatives?
Yes, but rinse thoroughly and pat dry. Canned lentils are softer, so handle gently. Opt for low-sodium varieties when possible.

What if I can’t find burrata?
Fresh mozzarella (especially buffalo) is the closest substitute. For a richer option, try stracciatella. For non-dairy, use marinated tofu or avocado.

Is this salad suitable for meal prep?
Yes! Prepare components separately and assemble daily. Pack lentil-herb mix in one container, burrata in another, and bring dressing separately to mix upon serving.

Can I serve this warm?
Absolutely. Slightly warm lentils enhance flavor absorption. Just don’t serve too hot, as it will melt the burrata completely.

Summary

The Herby Lentil and Burrata Salad is a harmonious blend of earthy lentils, vibrant herbs, crisp vegetables, and luxuriously creamy burrata, all brought together with a zesty lemon-olive oil dressing. Nutritious, visually stunning, and endlessly adaptable, it’s a celebration of fresh, seasonal ingredients that delights both the palate and the plate.