This Mediterranean Lentil Salad has all the best bits of a Greek salad. Instead of lettuce, I throw in quick-cooking lentils for a little extra protein to get me through the afternoon. It holds its crunch and travels like a champ to work or a party. It's healthy, colorful, and every bite is bursting with flavor.
Bring 3 cups water to boil. Add lentils and simmer until tender, about 20 minutes. Drain well. Spread on a rimmed baking sheet to cool completely.
To make the vinaigrette:
In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, and oregano. Season to taste with salt and pepper.
To assemble the salad:
In a large bowl, combine cooled lentils, cucumbers, tomatoes, olives, red onion, and feta cheese. Drizzle with vinaigrette. Toss to combine and garnish with fresh herbs if desired. Season to taste with salt and pepper.
To make this salad dairy-free or vegan, omit the cheese or switch it out with your favorite non-dairy crumbly cheese.