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Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
Ingredients
  • 3 cups cooked brown lentils (see Tip)
  • 1 pint multicolored cherry tomatoes, halved
  • 1 ½ cups chopped English cucumber
  • ½ cup coarsely chopped pitted Kalamata olives
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • ½ teaspoon minced garlic
  • ½ teaspoon honey
  • ¼ cup extra-virgin olive oil
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