Lentil Salad with Marinated Onions, Roasted Tomatoes and Olives - National Onion Association

Ingredients

• 2-3 medium tomatoes cut into eight wedges
• 1 9.5 ounce jar whole, pitted Greek olives, drained
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 8 thyme sprigs, leaves removed
• Sea salt
• 1-1/3 cups lentils
• 1/2 medium red onion, thinly sliced
• 1-1/2 tablespoons red wine vinegar
• 2 garlic cloves, pressed
• 1 medium cucumber, chopped
• 1 12 ounce jar artichoke hearts, sliced
• 1/4 cup parsley, chopped
• 3 tablespoons chives, chopped
• 2/3 cup crumbled feta
• 1 tablespoon lemon juice
• fresh ground black pepper