Warm Lentil Salad with Pesto and Salami

This warm lentil salad is an easy way to whip up something good from a well-stocked pantry. (photos courtesy of Quail & Olive)

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Warm Lentil Salad with Pesto and Salami

  • Author: Camilla M. Mann for Quail & Olive
  • Yield: Serves 6


Camilla M. Mann of Culinary Cam created this recipe from items sold at the Quail & Olive, a small shop in Carmel Valley, California, that features a curated set of olive oils and vinegars available for easy tasting plus a wide selection of exquisite pantry items from around the world and many gorgeous, handcrafted gift items. The dish features the shop’s award-winning Taggiasca olive oil, which rounds out the dish with its weighty richness.


Units Scale
  • 1/2 pound Umbrian lentils (Look for Bartolini brand from Italy)
  • 4 ounces salami, peeled and diced (Vermont Salumi’s Juniper Salami is a great choice.)
  • 4 ounces jarred roasted onions, halved
  • 23 tablespoons jarred pesto
  • 2 tablespoons Taggiasca or other high-quality extra virgin olive oil
  • 1 tablespoon balsamic vinegar (Quail & Olive’s 25 Star Balsamic Vinegar is a great choice)
  • Maldon Smoked Sea Salt to taste


Place lentils in a medium saucepan. Cover with water by about 1-inch and bring the pot to a boil. Reduce heat to a simmer and cook until lentils are tender, approximately 20 minutes.

In a medium mixing bowl, toss together the diced salami, halved onions, pesto, and olive oil.

When the lentils are done, add them to the mixing bowl. Drizzle in the balsamic vinegar and sprinkle in the sea salt to your preferred taste.

Serve immediately while warm. This would go well with your favorite roasted tenderloin or roasted chicken.



Serves 6

  • Category: Condiments