Inn at Ellis River’s Dill, Lentil, Tomato and Cucumber Salad

Chair and table on brick patio seen through sliding glass doorFeatured at the first Inn to Inn Herb Tour in 2009, this summertime side dish also makes a great appetizer when served with toasted pita triangles.


  • 1 small to medium cucumber, peeled, seeded and diced
  • 1 cup dried small French lentils
  • 1 ½ teaspoons garlic, minced
  • 1 teaspoon salt
  • 2 cups cherry tomatoes, quartered
  • 4 scallions, sliced thinly
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh basil, finely chopped
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • ½ teaspoon freshly ground black pepper


Peel and seed cucumber and cut into ½ inch dice. Sprinkle cucumber lightly with ½ teaspoon salt and set aside. Combine 4 cups water, lentils, garlic, and ½ teaspoon salt in a two quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. Drain cucumber and pat dry. Drain lentils. In a large bowl, combine tomatoes, cucumber, scallions, dill, basil, vinegar, oil, and pepper. Toss in hot lentils and allow to cool to room temperature.

 Yield: 4 – 6 servings as a side dish or may be served as a dip with toasted pita triangles.

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1-603-383-9339, 1-800-233-8309
17 Harriman Road,
PO Box 656, Jackson, NH 03846
GPS: N 44.14687 | W 071.19160

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