Greek lentil salad | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) chopped cucumber
• 1/2 cup (125 mL) chopped red onion
• 2 tomatoes, chopped
• 1 yellow pepper, chopped
• 1 cup (250 mL) chopped cauliflower
• 1/2 cup (125 mL) chopped parsley
• 2 cups (500 mL) cooked lentils or use canned lentils, drained and rinsed
• 1/4 cup (50 mL) feta cheese, crumbled
• 1/2 cup (125 mL) sliced black olives
• 2 cloves garlic, minced
• 2 tbsp (25 mL) lemon juice
• 1/2 tsp (2 mL) ground black pepper
• 1 tbsp (15 mL) red wine vinegar
• 2 tsp (10 mL) dried oregano, crumbled
• 2 tsp (10 mL) dried mint, crumbled
• 2 tsp (10 mL) dried basil, crumbled
• 1/3 cup (75 mL) canola oil