Marinated Lentil Salad with Zucchini and Tomatoes

Ingredients

• For the salad:
• 1 1/4 cups French lentils
• 1 bay leaf
• 1 or 2 medium zucchini (about 8 ounces total), sliced into coins 1/8-inch thick
• Kosher salt + freshly ground black pepper
• 2 cups cherry tomatoes, halved
• 1/2 teaspoon Aleppo pepper, or a smaller amount of red pepper flakes (to taste)
• 6 ounces fresh mozzarella (sold in rounds or logs), cut into small cubes
• 2 tablespoons toasted pistachios, coarsely chopped
• A few big handfuls of parsley and basil leaves (roughly torn)
• For the lemon-pistachio salsa verde:
• 3 anchovies
• 2 tablespoons toasted pistachios, very finely chopped
• 1 teaspoon capers, coarsely chopped
• 1 teaspoon finely grated lemon zest
• 3 tablespoons lemon juice
• 1 cup Italian parsley, finely chopped
• 1/4 cup basil, finely chopped
• 1/3 cup extra-virgin olive oil

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