Summer cooking here means we’re making things that will last more than one meal. While this was great fresh, the lentil salad saves well and can roll over for lunch the next day. Cold salmon is also the only leftover fish I am interested in, and it flakes up well to mix into this whole situation.

I think sun-dried tomatoes packed in oil have a better taste and texture, but the dry, bagged sort are also fine, just soak them in hot water for 10 minutes before adding them to the salad. If you do not stock champagne vinegar, white wine vinegar is fine!