Lentil Salad with Feta Tomatoes Cucumbers & Olives
Drescription
This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.
Ingredients
3 cups cooked brown lentils (see tip)
1 pint multicolored cherry tomatoes, halved
1 ½ cups chopped english cucumber
½ cup coarsely chopped pitted kalamata olives
½ cup thinly sliced red onion
½ cup crumbled feta cheese
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
½ teaspoon minced garlic
½ teaspoon honey
¼ cup extra-virgin olive oil
Directions
Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.
Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.
