Greek Lentil Salad

Ingredients

• 4 cups cooked brown lentils (or 2 cans, 19 oz/540 mL EACH; drain and rinse well)
• 1-1/2 cups quartered grape tomatoes
• 1-1/2 cups peeled and diced English cucumber
• 1 cup diced green bell pepper
• ¾ cup diced or very thinly sliced red onions
• ½ cup pitted Kalamata olives
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves (see cooking tip)
• 4 oz (120 g) light feta cheese, crumbled (about 1 cup)
• ***Dressing***                                                                                                                                                                                           
• 3tbsp olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 tsp minced garlic
• ½ tsp dried oregano
• ½ tsp each salt and freshly ground black pepper

Directions

Notes

Tagged as: Salads, Sides,