Greek Lentil Salad recipe

6 servings

2 (15 ounce) cans brown lentils

1 cup crumbled feta cheese

1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing

1 English cucumber, peeled and diced

1 beefsteak tomato, diced

1 large red onion, diced

Strain lentils and place in a large bowl.

Pour in 1/2 of the salad dressing, and stir to coat.

Place in the refrigerator while preparing other vegetables.

Add feta cheese, cucumber, tomato, and red onion.

Cover, and refrigerate for 1 hour.

Stir in remaining dressing when ready to serve.

May be kept, covered, in the refrigerator for up to 3 days.