Recipe40′
Beluga Lentil Salad with Vegetables and Mustard Vinaigrette
A memory from last summer on Amorgos
A salad from last summer that made an impression on me, along with the little clay donkey I kept as a souvenir.
2 October 2026
A memory from last summer on Amorgos
A salad from last summer that made an impression on me, along with the little clay donkey I kept as a souvenir.
As I mentioned in a previous post, I began to appreciate legumes as I was growing up. I didn’t exactly cry if they served them to me on a plate as a child, but they certainly weren’t my favorite food. Sometimes, how much or how little you boil certain types of legumes can make a big difference in their flavor and how well they pair with other ingredients, such as the mustard vinaigrette in this particular recipe. Last summer, I was on vacation with a friend in Amorgos, an island that’s not very easy to get to since its only connection to other parts of Greece is by ferry. On the first day I arrived, while I was waiting for my friend to show up, I sat down at a beach bar next to my Airbnb and had this salad there. It’s really hard to find decent salads in places like this.
This is an attempt to recreate that salad based on my memory of that afternoon. It was just a first taste of how fascinating Amorgos’s cuisine has become in recent years. It was one of the places in the Cyclades with the most authentic flavors, with many small taverns that preserve tradition while also experimenting with new combinations. Amorgos also offers great raki options, a drink you'll likely have alongside many meals on this island, one of which I'm suggesting today. The little clay donkey that accompanies the dish today was found in a workshop on the island, where my friend recognized a popular singer. When he asked her if it was really her, she played a prank on him that my friend actually believed. Even when he asked her if she also sings.
A lot of people have told me I look like her, but I'm prettier. I sing sometimes, but only for friends!
Amorgion
Greece · Amorgos, Cyclades · 20.0%
Raki with sugar and honey, which is slightly lighter than the baked version traditionally served at the Monastery of Panagia Chozoviotissa.
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TipPrep and cook time were measured at the original serving size — treat them as a starting point once you scale servings up or down.
Vegetables · Legumes · Salad · Baked · Boiled
TipCheck off what you already have before you go shopping.
TipCheck off each step as you go and follow the recipe without losing your place.
Rinse the lentils well, then simmer for about 20 minutes.
Once cooked, drain them and let them cool in a bowl.
Preheat the oven to 200°C fan.
Cut the peppers into small pieces, after first removing the seeds, and roast for about 10 minutes.
Cut the cucumber into half-moons and add it to the bowl with the lentils.
Grate the garlic and add it to a bowl with the rest of the vinaigrette ingredients, stirring until well combined.
Add the peppers to the bowl with the caper berries and pour in the vinaigrette.
Toss well so the vinaigrette coats everything, and finish with a little parsley.
