Ingredients :
- For the lentils:
- 1/2 pound lentils rinsed and picked over
- For the vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon Mustard
- 1 clove garlic minced or ⅛ teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- For the salad:
- 1 bunch kale stemmed and torn into bite-sized pieces
- 2 cups grape tomatoes halved
- 2 cups hothouse cucumbers halved lengthwise and cut into 1/4-inch pieces
- 1 cup pitted Kalamata olives drained and halved
- 1/2 red onion thinly sliced
- 1/4 cup radishes thinly sliced
- 8 ounces feta cheese cubed or crumbled
- Fresh herbs such as basil, parsley, thyme, and mint, for garnish
Directions :
- To make the lentils, bring 3 cups water to boil. Add lentils and simmer until tender, about 15 to 20 minutes. Drain well. Spread on a rimmed baking sheet to cool completely. (Do not overcook.)
- Meanwhile, In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, and oregano. Season to taste with salt and pepper. (I like ½ teaspoon salt and ¼ teaspoon pepper)
- To assemble the salad, in a large bowl, combine cooled lentils, kale, tomatoes, cucumber, olives, red onion, radishes, and feta cheese. Drizzle with vinaigrette. Toss to combine and garnish with fresh herbs if desired. Season to taste with salt and pepper.
