Mediterranean Lentil Salad with Feta and Olives
Hearty Mediterranean lentil salad packed with fresh vegetables, olives, and creamy feta. Ready in 15 minutes, perfect for lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 3 cups cooked brown lentils
- 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
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