This lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.
Ingredients
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3 cups cooked brown lentils (see Tip)
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1 pint multicolored cherry tomatoes, halved
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1 ½ cups chopped English cucumber
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½ cup coarsely chopped pitted Kalamata olives
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½ cup thinly sliced red onion
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½ cup crumbled feta cheese
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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3 tablespoons red-wine vinegar
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1 tablespoon finely chopped shallot
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½ teaspoon minced garlic
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½ teaspoon honey
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¼ cup extra-virgin olive oil
Description
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Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.
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Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.
Tips: Rinse 1 cup dry brown lentils. Place the lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain well and spread evenly on a rimmed baking sheet. Refrigerate until cool, about 25 minutes.
