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Garden Fresh Lentil Cucumber & Tomato Salad

Servings: 4 large bowls
Author: Sarah Rotavera

Ingredients

  • 2 large cucumbers sliced
  • 1 pint cherry tomatoes diced
  • 1 small red onion sliced
  • 2 cups cooked French green lentils approx. 3/4 cup dry
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh mint
  • 2 tablespoons white vinegar
  • 1/4 cup fresh lemon juice approx. 2 large lemons
  • 1/4 cup extra virgin olive oil
  • 4 ounces crumbled feta cheese optional
  • salt & pepper to taste

Instructions

  • In large bowl, combine vinegar, lemon juice, and olive then whisk together. Add the cucumbers, tomatoes, onion, and lentils then stir together.
  • Finely chop the fresh herbs and add them to the bowl with the vegetables. If using crumbled feta, add it as well and then stir together until everything is evenly coated. Sprinkle with salt and pepper to taste. Serve cold or store in the refrigerator in a sealed container for up to 4 days.