This great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance.
• 19 fl.oz can (1- 540 mL can) lentils, rinsed and drained
• ½ cup (125 mL) kalamata olives
• ½ cup (125 mL) onion, chopped
• 1 ½ cups (375 mL) grape tomatoes, halved
• ½ cup (125 mL) chopped green peppers
• 1 cup (250 mL) cucumber, diced
• ¼ cup (60 mL) feta cheese, crumbled
• ¼ cup (60 mL) fresh chopped parsley
• ¼ cup (60 mL) canola oil
• ¼ cup (60 mL) lemon juice
• 1 tbsp (15 mL) dried oregano
In a large bowl, combine lentils, olives, vegetables, and feta cheese. Add parsley to salad and toss.
Whisk oil, lemon juice and oregano together. Pour over salad, tossing thoroughly.
Makes 10 servings.
