1-19 oz can (540 mL) of lentils, rinsed and drained
½ cup of Kalamata olives
½ cup of onion, chopped
1½ cups cherry (baby) tomatoes, halved
1 cup cucumber, diced
¼ cup of feta cheese, crumbled
¼ cup of fresh parsley, chopped
¼ cup of olive oil
¼ cup of lemon juice
1 Tbsp. of dried oregano (optional)
In a large bowl, combine lentils, olives, onion, tomatoes, cucumber, feta cheese and parsley.
Whisk oil, lemon juice and oregano together.
Toss salad with dressing to coat.
Can be eaten right away or covered and left in fridge to marinate for 1 to 2 hours before serving.
Salad can be made a day in advance.