Lentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone

July 6, 2016

Lentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring Well

The summer evenings are my favorite right now. The sun stays up till eight thirty, and dinner can easily be enjoyed outside on the deck, in the shade with a warm breeze. Never mind that we still don’t have patio furniture, although a few small folding chairs and a cafe table will do just fine. For now we have our feet to stand on, and a few stray cardboard boxes. Maybe I could make a cardboard bench. Anything to quench these summer nights, I will do. This salad was inspired by that deck feeling. It tastes like summer evening. The bright dressing with crisp shallots. The fresh salad of lentils, cucumber and olives tossed with arugula. The bits of corn, zucchini, scallions, and cherry tomatoes, bursting out of the savory olive oil scones that have been torn to pieces. This isn’t just a salad for summer, it’s a salad for outside. It requires fresh air, and a moment of warm stillness. These moments are some of which I am the most grateful for lately.

For those of you who celebrated here in America, how were your fourth of July festivities? Did you set something on fire? Maybe you enjoyed some backyard barbecue or a salad like this one here. We were overwhelmed with joy to be back in our neighborhood for the fourth. It is something of a spectacular here, with loads of fireworks lining the streets. You can throw a rock in any direction and hit at least four front yard barbecues. People hanging, corn hole tossing, and cool drink sipping.

We were invited during the day to a group barbecue of friends (some new, some old) where we enjoyed the presence of so many fun, wonderful people. Where I got to share these ice cream sandwiches (and hopefully will share with you here soon too). Then we biked around with another set of friends and their little one year old, getting to see her childlike “blank” expression as we tried to woo her with fireworks and caps. Then Scott and I cruised the streets for the grander show late at night, and almost got blown up (I kid you not) but escaped a rowdy firework sesh without any singes (PHEW). I was exhausted, full, and smelled of firework smoke by the end of the night. I went to bed smiling, and I hope you did too! – xo

Lentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring WellLentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring WellLentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring WellLentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring WellLentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring WellLentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring WellLentil & Cucumber Salad w/ Dijon Dressing & a Savory Scone // by Faring Well

Makes 4 servings.

1 to cup cooked french lentils, cooled
5 kalamata olives, pitted and diced
1/2 cup diced cucumber
6 cups fresh arugula
1 tablespoon quality olive oil
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
2 tablespoons minced shallot
1/4 to 1/2 teaspoon sea salt

Combine the lentils, olives, and cucumber in a large salad bowl and toss. Set aside. Combine the remaining ingredients (minus the arugula) for the dressing in a jar. Place a lid on tight, and give it a vigorous shake for 10 seconds or so – until creamy and well mixed. Add the jar of dressing to the bowl of the lentil salad. Toss, and add the arugula. Toss again, taste, and add more sea salt if desired. Serve right away, with a broken summer scone on top (recipe below).

Makes 4 large scones. {Watch me make them on my Nom show.}

1 cup whole spelt flour
1/4 cup fine corn flour
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons dried basil
1 cup quartered cherry tomatoes
1 garlic clove, grated (or 1/4 teaspoon garlic powder)
1/4 cup thinly sliced scallions
1/2 cup grated zucchini
1/4 cup cooked corn kernels (I broiled my cob)
1/4 cup quality olive oil
1/4 cup plain, unsweetened almond milk
1 teaspoon apple cider vinegar

Preheat the oven to 400F.

Mix the dry ingredients in a mixing bowl. Add the vegetables next, and toss to coat each piece evenly with the flour mixture. Sprinkle the olive oil on top and give a few stirs with a fork. Sprinkle the nut milk and apple cider vinegar on top next, and mix well until fully combined. Turn out onto a parchment lined baking sheet and form into a thick disk (about 2 inches high). Slice with a knife into 4 equal sections (into triangles, like a pie). Slightly separate each scone from the other, wiggling the knife between them. Place in the freezer to set for 10 minutes.

Bake for 22 to 25 minutes, the tops should be a nice golden brown. Remove from the sheet and let cool on a wire rack before serving. Break the scones into pieces and serve on top of each serving of salad from the recipe above.



  • Reply Sarah | Well and Full July 6, 2016 at 7:10 am

    Your summer evenings on the patio sound so wonderful. I can just imagine how it’s like on the patio with the setting sun and the SoCal breeze. This salad looks like the perfect accompaniment to those evenings, so fresh and light :) I love the savory scone too! So creative!

    • Reply Faring Well July 7, 2016 at 10:30 am

      Thank you tons sweet Sarah! It truly is such a treat. I hope you are enjoying be home more now too and enjoying some summer nights friend – xx

  • Reply Tori//Gringalicious July 6, 2016 at 7:34 am

    What a lovely and delicious-sounding salad! I am so inspired by the savory scones too, such a brilliant idea!!!

    • Reply Faring Well July 7, 2016 at 10:31 am

      Tori! Thank you! So sweet of you to say <3

  • Reply Pia July 6, 2016 at 9:35 am

    Honestly just SUCH a beautiful post, Jessie! Really, those images are on point and the whole thing is just popping with freshness. So kudos to you, my friend, and I’m glad life has been treating you so wonderfully lately :) hugs from over here xx

    • Reply Faring Well July 7, 2016 at 10:32 am

      Aw thank you Pia! You’re the sweetest. I’m so glad you enjoyed the post! Summer is just the best. Loving it hardcore lately. Hugs right back at you girl, I hope you are having a stellar week! XO

  • Reply Shanna | Kiss My Bowl July 6, 2016 at 10:54 am

    Mmmmmm Jessie! This is beautiful! I LOVE LOVE LOVE savory scones, ever since I was a kid that was my favorite little lunch time treat although I’ve never added them to a salad. Delicious. (Also, can’t wait for those ice cream sandwiches! I’ve been making ice cream sandwiches like MAD lately). Xx

    • Reply Faring Well July 7, 2016 at 10:33 am

      Eee! Shanna! Way to make me blush. Thank you. I’m so glad you love this scone, and I am right there with you on those ice cream sammies! <3

  • Reply Joyce @ Sun Diego Eats July 7, 2016 at 11:44 am

    lentils, shallots and olives make every salad better <3 and glad you did not suffer any firework related injuries because i cannot wait for those ice cream sandwiches !!!

    • Reply Faring Well July 7, 2016 at 10:02 pm

      This made me smile – Anything for those ice cream sammiches! Ha ;) and thank you Joyce!

  • Reply Nadia July 8, 2016 at 3:22 am

    this sounds so perfect

  • Reply Sasha Swerdloff July 9, 2016 at 1:47 pm

    Congrats on your new home! This looks so fresh and delicious!

    • Reply Faring Well July 11, 2016 at 4:04 pm

      Thank you sweet Sasha! You are too sweet. We’d love to have you over anytime :) – xo

  • Reply danielle | rooting the sun July 10, 2016 at 6:13 pm

    summer evenings are so dreamy for me too, jessie! we seem to be our most animated once the sweltering sun begins to set. this salad is the perfect compliment. we are starting to swim in cucumbers, and I can feel this planting itself lovingly on our dinner menu quite soon – not to mention those scones are terrific. summer love to you xo

    • Reply Faring Well July 11, 2016 at 4:05 pm

      Aren’t they the best! Happy to hear we share the same joy in them sweet Danielle <3 thank you for your kind comment here, always appreciate you stopping by in this space! Hugs!

  • Reply Elenore Bendel Zahn July 13, 2016 at 1:33 pm

    Beauty! What an incredible little story of your forth. You leave me with such a yummy feeling and that’s not because of the food this time :) Thank you for that little peek into your magical day! Also, This is like an Elenore-version of Panzanella so I’ll be making it very soon. Problem is, Caspian will only eat the scone.. ah well. Have a gorgeous day!

  • Reply Elizabeth July 28, 2016 at 3:06 am

    I just made these two recipes last night and they knocked my socks off!!! I earned a shower of compliments from my husband, so thanks for that :) Your recipes never seem to fail me, and these were particular standouts. The kalamata olives were the perfect addition to the divine lentil salad, and the scones were like a summer party in my mouth. I threw in some chopped fennel that I had on hand, and it was phenom! Keep up the beautiful, scrumptious work!
    PS. loving the new website design!! WordPress?

    • Reply Faring Well July 28, 2016 at 2:30 pm

      Elizabeth! I am so glad to hear! Sheesh you just made my day <3 and I totally agree about them being a summer party in your mouth (loved that), the fennel sounds so wonderful too - I can just imagine. As for my site, yes! Still WordPress. And I am so stoked to hear you are loving it too! Thank you for making me smile with your comment. Hope you are having a gorgeous week! xo

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