I realized that I briefly mentioned a salad in the last Thursday Stash, but then never followed up about it! For shame!
It may be three weeks late, but this recipe is definitely worth it. You probably don’t remember, but I described this salad as “heartstopping,” and I was not exaggerating. But the thing is, it definitely isn’t an intense recipe. Instead, this salad relies on the quality of its ingredients. I used my corn, basil, and tomatoes straight from the CSA box. They were basically just out of the ground.
That’s something I struggle with sometimes, actually. Because I only get the CSA box every two weeks, I worry sometimes about evenly balancing everything. I don’t want to cook everything up the first few days (although realistically, that’s never going to happen), but I also don’t want everything sitting around aging for the next two weeks. If I was more organized I would make some meal plans… but let’s be real, that’s probably not going to happen.
So I’m really glad that this time I busted a move with the corn, basil, and tomatoes. They deserved to be devoured immediately and they really made this salad into something special. So here she is:
| Corn, Lentil, and Tomato Salad |
- 1 corn cob
- 1 1/2 cups cherry tomatoes
- handful of fresh basil
- 1 cup cooked lentils
- 2 tsp barbecue sauce
- olive oil
- salt
- black pepper
- thyme
- Preheat oven to 400F.
- Cut the corn off the cob, and slice the tomatoes down their middles.
- Lay the corn and tomatoes in a pan or on a baking sheet and then drizzle with olive oil and sprinkle with salt, pepper, and thyme.
- Place the corn and tomatoes in the oven for about ten minutes.
- In the meantime, mix your lentils with the barbecue sauce (lentils can either be hot or cold).
- In a bowl, add the basil and lentils together.
- After ten minutes mix the corn and tomatoes along with the basil and lentil mixture and serve.
If you don’t have pre-cooked lentils, you can either add the time to cook some up or just leave them out of the recipe- personally I think they add an important nutty flavor though.
There’s something about that combination of sweetness and acidity (and even smokiness) that makes this recipe extremely gobble-up-able. So get yourself some fresh vegetables (CSA box? Farmer’s Market? Straight from the farm? The down-low on your local grocery store?) and try it 
The Drunk Squash