Want to shake-up your summer salad routine? Put down the box of pasta and reach for lentils instead. Lentil salads are not only the perfect canvas for summer’s best produce, they can be made in advance, toted anywhere, and withstand even the hottest, sweatiest days. This particular version is all about the power of marinating—the lentils after they're cooked which soak-up a ton of flavor, and juicy, ripe tomatoes and thinly-sliced zucchini which take to marinating beautifully. And not just any marinade, but a zippy, bold take on salsa verde featuring lemon and pistachios. I like to finish the salad with mozzarella, more pistachios, and tons of herbs—but in the spirit of summer, feel free to play around with the accoutrements. Different cheeses, herbs, nuts, and vegetables are all fair game—say, sweet corn with avocado, tomatoes, and cilantro, or a Greek-inspired take with cucumber, olives, feta, and lots of dill. Fresh, light and bright, it’s a salad that demands nothing yet gives everything in return.
