Mediterranean Lentil Salad with Feta and Olives

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