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Balsamic Lentil Caprese Salad
Ingredients
- canola or extra-virgin olive oil, for cooking
- 1 garlic clove, peeled and sliced
- 1 cup (250 mL) green lentils
- 3 cups (750 mL) water
- 3 Tbsp (45 mL) balsamic vinegar
- 1 tsp (5 mL) whole grain mustard
- 2 ripe tomatoes, sliced, or 1-2 cups cherry or grape tomatoes
- 1 cup (250 mL) small bocconcini
- ½ cup (125 mL) basil leaves, torn or thinly sliced
- ¼ cup (60 mL) extra-virgin olive oil
- freshly ground black pepper, to taste
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