Go Back
An overhead image of a lentil salad with burrata and toasted baguette slices.

Warm Lentil Salad with Burrata

Baby crispy green leaf lettuce topped with warm black lentils, Italian seasoned tomatoes, creamy burrata and a balsamic vinaigrette, then sprinkled with toasted seasoned panko crumbs. Say goodbye to boring salads. It’s time to beat salad boredom with this extraordinary salad that’s quick and simple enough to have as a regular feature in your lunchtime routine. 
Course Salad
Cuisine Mediterranean
Keyword Warm Lentil Salad with Burrata
Total Time 25 minutes
Servings 4


  • 1/2 cup black beluga lentils picked over and rinsed well
  • 1/2 cup organic panko crumbs or sub crushed organic italian seasoned croutons
  • 1/2 teaspoon organic italian seasoning
  • 1/4 teaspoon organic garlic powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon organic extra virgin olive oil
  • 1 4-ounce container Little Leaf Farms baby crispy green leaf lettuce
  • 1 14.5-ounce can organic diced tomatoes with basil, garlic and oregano (italian seasoned) drained, not rinsed, warmed (do this in the microwave or on the stove-top)
  • 1 8-ounce container burrata containing 4 2-ounce burrata minis
  • 2 tablespoons washed and chopped fresh organic parsley optional

For the Balsamic Vinaigrette

  • 1/4 cup organic extra virgin olive oil
  • 2 tablespoons organic balsamic vinegar
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt

For Serving

  • Organic whole grain baguette slices, toasted and brushed with extra virgin olive oil or your favorite organic whole grain rolls


  • Place 2 cups water in a medium saucepan over medium high heat. Once water is boiling, add lentils. Reduce heat to a simmer, cover and cook lentils until tender, but still firm (not mushy), about 15-20 minutes. Drain.
  • Combine panko crumbs, Italian seasoning, garlic powder, salt and black pepper in a small bowl. Mix to combine. In a saucepan, heat 1 teaspoon extra virgin olive oil over medium high heat. Once hot, add panko crumb mixture. Lightly toast panko crumbs, stirring often with a spatula. Crumbs will brown quickly – this should take less than a minute. Remove from heat. 
  • Add vinaigrette ingredients to a mason jar with a lid. Shake well. 
  • Divide lettuce among 4 medium bowls or plates. Top with warm black lentils and tomatoes. Place one burrata ball atop each salad. Drizzle with vinaigrette. Top with warm panko crumbs and sprinkle with parsley. Serve. 


Recipe notes:
  • If you’re making this recipe in the summer, by all means, use your garden tomatoes or locally grown tomatoes. Or, even better, roast those tomatoes with garlic and olive oil, then use in this salad.
  • If you want to serve this salad as a dinner salad, it would be great with baked cod, roasted salmon or baked chicken.