Ingredients
- 200 g cooked and cooled lentils (about 1 1/2 cups)
- 100 g feta cheese, crumbled (approx. 1/2 cup)
- 1 tomato, diced
- 15 ml (1 tablespoon) fresh parsley, chopped
For the vinaigrette
- 30 ml (2 tablespoons) lemon juice
- 45 ml (3 tablespoons) olive oil
- Salt and pepper to taste
Instructions
- Mix lentils, feta, tomato and parsley in a salad bowl.
- Prepare vinaigrette by mixing lemon juice and olive oil, then season with salt and pepper.
- Pour the vinaigrette over the salad, toss and serve.
