Lentil Salad with Baby Heirloom Tomatoes, Castelvetrano Olives, Celery and Pine Nuts

I'm a fan of one-dish, salad-type meals that include grains or legumes.  This is a weird adaptation of an eggplant caponatina dish I had at Berreta.  I wanted the flavors, but needed to make it a meal so I thought lentils would hearty it up a bit.  There is no eggplant in it, but you could certainly throw it in there.  I like the cold cooked lentils at Trader Joe's to make this super fast.  I topped mine with burrata cheese (an option they also give you at Berreta), but you could do another cheese or none at all.

1 lb cooled cooked lentils
1/2 cup chopped castelvetrano olives
1/2 cup chopped celery
1 cup baby heirloom tomatoes, sliced in half
1/4 cup toasted pine nuts
3 Tablespoons chopped fresh basil
2 Tablespoons capers
3 Tablespoons balsamic vinegar
Salt and Pepper to taste
8 oz burrata cheese (optional)

Combine ingredients in large salad bowl and toss.  Add additional seasoning as desired.  Top with burrata just before serving (if using).

Serves 4