Recipe Details

Ingredients

• 3 cups cooked brown lentils (see Tip)

• 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

Description

1. Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.

2. 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.