This make-ahead salad is better if allowed to marinate for a bit so that all the flavors develop. It's worth the wait. If you can't find canned Puy lentils (), don't be afraid to buy them dry and cook them yourself. The extra twenty minutes are worth the wait in order to get the best texture. If you like a more robust flavor in your dressing, don't be afraid to double-down on the vinegar. A little extra balsamic or sherry vinegar are fantastic with the apples in this dish.
1 T. cider vinegar
1/4 t. granulated sugar
1/8 t. kosher salt
1/8 t. freshly ground black pepper
2 T. olive oil
1 T. water
1 fennel bulb, finely diced
1 tart apple, peeled and finely diced
8 oz. plum tomatoes, finely diced
2 (14.5-ounces) cans of low-sodium Puy lentils, drained and rinsed
1 T. fresh thyme
2 T. fresh basil