Savor the taste of the Mediterranean with our nutritious and flavorful lentil salad—a delightful blend of lentils, crisp veggies, feta, and a zesty dressing!

—Recipes by Chef Steph

INGREDIENTS FOR THE SALAD:

• 1 cup uncooked green lentils, or 2 1/2 cups cooked
• 1 cup diced English cucumbers
• 1 cup cherry tomatoes, quartered 1/4 cup diced red onion
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup kalamata olives, chopped
• 1/3 cup crumbled feta cheese

INGREDIENTS FOR THE VINAIGRETTE:

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 teaspoon dried oregano, crushed between the palms of your hands
• Kosher salt and fresh ground black pepper to taste

DIRECTIONS:

1. Add the dry lentils to a mesh strainer and rinse with water.
2. Place them In a medium sized saucepan with 3 cups of water and bring to a boil.
3. Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy.
4. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
5. Whisk together the ingredients for the vinaigrette and set aside.
6. Add the remaining salad ingredients to the cooled lentils along with the vinaigrette.
7. Gently stir everything together until combined.
8. Taste for seasoning and serve or cover and refrigerate until ready to serve.