Gluten Free Greek Isle Tossed Lentil Salad Recipe

1 can (15 oz) lentils, rinsed and drained well
1/4 cup good olive oil
1/4 cup fresh lemon juice
1 Tbsp dried oregano
pinch kosher salt and black pepper
1 cup diced cucumber
1/2 cup chopped calamata olives
1/2 cup diced sweet onion
1/2 cup diced green peppers
1/4 cup chopped fresh parsley
8 grape tomatoes, cut in halves
1/4 cup crumbled feta cheese

In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until frothy; add the drained lentils to the dressing in bowl and toss gently to coat well.

Add the remaining ingredients (except feta cheese) and toss gently to combine.

Let stand for 30 minutes before serving.

Just before serving, add the feta cheese and toss gently.

This makes a large salad that will serve 6 to 8, or more.