Lentil Feta Salad

A quick and delicious side dish, or lunch salad. From Canadian Living Test Kitchen.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 Sides

Ingredients

• 1⁄2 cup  almonds, slivered
• 1  cup dry green lentils
• 2  garlic cloves
• 1⁄4 cup extra virgin olive oil
• 3  tablespoons red wine vinegar
• 1  tablespoon fresh oregano, finely chopped or 1  teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups cucumbers, diced
• 1  cup cherry tomatoes, halved
• 1⁄2 cup red onion, diced
• 2  tablespoons fresh parsley, chopped
• 3⁄4 cup feta cheese, crumbled

Directions

1. In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
2. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
3. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
4. Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.