Lentil Caprese Salad

This is an updated version of that good old lentil salad. I slightly undercook the lentils, then let the acid in the balsamic vinegar finish the job of making them tender (at least, that's the idea). The basil and balsamic make the tomatoes taste downright sweet.

Lentil Caprese Salad

Ingredients
3/4 c dry brown lentils (1 1/2 c cooked?), cooked until just tender
big red tomato, de-seeded and diced
1/2 c yellow cherry tomatoes, quartered
1 cucumber, diced
2 scallions (green parts only), thinly sliced
lots of basil, chiffonade
*
to taste:
balsamic vinegar
olive oil
red pepper flakes
smoked salt