Fresh enjoyment with Mediterranean flair – perfect with sparkling wine
Wine with food can also be uncomplicated: This cold lentil salad with tomatoes, olives & thyme proves how easy and at the same time sophisticated the combination of wine and food can be. Hearty, herbaceous and full of umami notes, the dish unfolds its full aromatic charm, especially in a cool form. The combination of firm lentils, sweet and sour tomatoes, spicy olives and fresh thyme goes perfectly with a fine sparkling wine. Ideal for picnics, summer brunches or as a sophisticated appetizer at a Mediterranean dinner.
Ideal wine pairing: Crémant de Loire Brut AOC (Loire Valley, France)
Crémant de Loire Brut is an elegant, finely sparkling choice when it comes to wine pairing with cold Mediterranean dishes. With its fresh citrus note, subtle yeast tone and a lively but not dominant acidity, it brings exactly the balance that a hearty lentil salad needs. The carbonation invigorates the palate, while the foam elegantly plays around the texture of the lentils. The hint of brioche in the finish goes wonderfully with the umami-rich notes of the olives. Its elegant restraint ensures that neither tomato nor thyme are drowned out. If you are looking for an alternative from the New World, you should go for a Sparkling Brut from California.
Further wine recommendations for this dish
Sparkling Brut (California, USA)
California sparkling wine often brings ripe apple and citrus notes, combined with nutty depth and a hint of vanilla. Especially in the brut version, it remains dry enough not to weigh down the lentil salad, and its fruitiness picks up on the aroma of ripe tomatoes. The fresh perlage harmonizes with the Mediterranean flavors and emphasizes the lightness of the dish. The contrast between the fine sweetness of the sparkling wine and the salty olives is particularly exciting. In combination with the lemon vinaigrette, the result is a vibrant arc of tension between fruit, acidity and umami.
Cava DO Brut Nature (Penedès, Spain)
This Spanish classic impresses with dry clarity, fine yeast notes and a pronounced minerality. The combination of Macabeo, Parellada and Xarel-lo provides complexity and a fine structure. Especially with olives and thyme, it provides a Mediterranean flavor spectrum. The Cava has an invigorating and fresh effect due to its dry nature, which ideally complements the lentil salad and gives it additional elegance. The fine bubbles support the herbal aroma without dominating – perfect for a summer garden menu.
Pinot Gris AOC (Alsace, France)
A medium-bodied Pinot Gris with melting, structure and a subtle spice profile. The slightly smoky style contrasts charmingly with the fresh tomatoes, while the fruit and delicate spice of the wine combine excellently with thyme and lentils. Its moderate acidity and creamy mouthfeel provide harmony and fullness without masking the character of the dish. The nutty nuances also complement the savory tones of the lentils, creating a particularly harmonious overall effect.
Verdejo DO (Rueda, Spain)
Verdejo brings vegetal freshness, green fruit and a present acidity. It gives the salad lightness and play. Its bitter substances on the palate harmonize with the earthiness of the lentils and the saltiness of the olives. Due to its aromatic complexity and lemony freshness, it goes perfectly with this dish without pushing itself into the foreground. The floral notes of Verdejo subtly correspond with fresh thyme – a lively and light-footed pairing for balmy summer evenings.
Grüner Veltliner DAC (Lower Austria, Austria)
A Veltliner with animating acidity, citrus and pepper hints is a charming Austrian option. It goes wonderfully with the earthy depth of the lentils and plays with the fruity notes of tomato and olive. At the same time, it brings structure to the glass through its spice and freshness, which shows its strengths especially in vegetarian dishes with herbs such as thyme. The fine minerality and the slightly tart finish make it the perfect accompaniment to the spicy-fresh lentil salad.
The recipe:
Kalter Linsensalat mit Tomaten, Oliven & Thymian
Cooking utensils
- 1 Kochtopf
- 1 Schneidebrett & Messer
- 1 Sieb
- 1 Salatschüssel
Ingredients
Basis:
- 150 g grüne Linsen z. B. Puy
- 10 Cherry-Tomaten
- 12 schwarze Oliven ohne Stein
- 2 Frühlingszwiebeln
- 2 Zweige frischer Thymian
Vinaigrette:
- 1 TL Dijon-Senf
- Saft ½ Zitrone
- 4 EL Olivenöl
- Salz & Pfeffer
Preparation
Vorbereiten:
- Linsen in ungesalzenem Wasser ca. 25 Min. bissfest garen, abgießen und abkühlen lassen.
- Tomaten halbieren, Oliven in Ringe schneiden, Frühlingszwiebeln fein hacken.
Vinaigrette anrühren:
- Senf, Zitronensaft, Salz & Pfeffer verrühren, dann das Öl untermischen.
Anrichten:
- Alles in Schüssel geben, mit Vinaigrette vermengen.
- Mit abgezupftem Thymian bestreuen und mindestens 30 Minuten kühlen.
Empfohlene Beilagen:
- Geröstetes Baguette mit Tapenade
- Gebratene Zucchini
- Gegrillter Halloumi
