Ingredients:
1 can lentils, rinsed and drained
1/2 cup kalamata olives
1/2 cup onion, chopped
1 1/2 cups grape tomatoes, halved
1/2 cup green peppers, chopped
1 cup cucumber, diced
1/2 cup feta cheese, crumbled
1/4 cup (50 mL) fresh parsley, chopped
1/4 cup (50 mL) olive oil
1/4 cup lemon juice
1 tbsp dried oregano
Method:
1. In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.
2. Whisk oil, lemon juice and oregano together.
3. Add parsley to salad and toss with dressing to coat.
4. Serve right away or cover and leave in fridge to marinate for 2 hours before serving. Salad can be made a day in advance.