Greek Lentil Salad with Feta

A refreshing and hearty salad, packed with protein-rich lentils, fresh vegetables, and crumbled feta cheese, all tossed in a tangy vinaigrette.

Ingredients - Serves 4

Cook the lentils in a pot of boiling water until tender, about 20 minutes. Drain and let cool.
In a large bowl, combine the cucumber, cherry tomatoes, red onion, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Add the cooled lentils to the large bowl with the vegetables and feta.
Pour the vinaigrette over the salad and toss to combine.
Serve the salad chilled or at room temperature.