Lentil Feta Salad

• cup almonds, slivered↗1⁄2
• cup dry green lentils↗1
• garlic cloves↗2
• cup extra virgin olive oil↗1⁄4
• tablespoons red wine vinegar↗3
• tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano↗1
• teaspoon salt↗1⁄4
• teaspoon pepper↗1⁄4
• cups cucumbers, diced1 1⁄2
• cup cherry tomatoes, halved↗1
• cup red onion, diced↗1⁄2
• tablespoons fresh parsley, chopped↗2
• cup feta cheese, crumbled↗3⁄4

Step-by-step instructions

1. 1

   In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.

2. 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. 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. 4

   Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.