Zesty Mediterranean Lentil & Feta Salad

Combine 1 cup rinsed lentils and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but still hold their shape.

Drain the cooked lentils and rinse them under cold water to cool them down quickly. Set aside to drain thoroughly.

In a large bowl, combine the cooled lentils, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/2 cup crumbled feta cheese, and 2 tablespoons chopped fresh parsley.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to create the dressing.

Pour the dressing over the lentil and vegetable mixture. Toss gently to ensure all ingredients are well coated.

Serve immediately or chill for at least 30 minutes for flavors to meld.