Summer salad the first: Lentil Salad

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• Dressing
• 2 tablespoons white or red balsamic vinegar
• 2 tablespoons olive oil
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 garlic clove, minced
• Salad
• 1 cup dried lentils, sorted, rinsed
• 2 bell peppers, quartered lengthwise
• ¼ cup sliced green onions
• 2 tablespoons thinly sliced fresh basil
• 4 leaves of leaf lettuce (optional garnish)
• 2 oz. (1/2 cup) crumbled feta cheese

Procedure:

1. In small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate.
2. Heat grill. In medium saucepan, combine lentils and 3 cups of water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain; rinse with cold water to cool. Drain well.
3. Place peppers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until crisp-tender and grill-marked, turning occasionally. Alternatively, roast peppers in a 400℉ oven. Remove peppers from grill; let stand until cool enough to handle.
4. Optional: peel skins off of the peppers. This will go more easily if you put them into a sealed container after removing them from the grill or oven; the residual heat & moisture helps "sweat" the skins off.
5. Cut peppers into 1/2 inch pieces.
6. In large bowl, combine cooked lentils, bell peppers, onions and basil. Pour dressing over salad; toss gently to coat.
7. To serve, line individual plates with lettuce. Spoon salad onto lettuce. Top with cheese.

Makes 4 (1 cup) servings.