3/4 cup olivesyour choice here. I used black, but green would be amazing too
1/3 cupfresh squeezed lemon juice
1 tablespoonminced garlic
1/2teaspoonsaltthis is to taste. if you need more, add it
1/4teaspoonground black pepperto taste also
Cook your lentils with your preferred method. Here’s how I do mine- rinse well with water. Cover lentils with several inches of water in saucepan. Remember to give them plenty of room, they swell. Cook until tender, but not mushy. You want them to hold their shape in the salad. Add more water if you need to during the cooking process. Once cooked, drain water and let them cool.In small jar combine all ingredients for dressing. Shake well to combine.In large bowl, combine all ingredients for salad. Pour dressing over all and mix carefully to combine. Sprinkle with feta. Eat immediately or store in fridge overnight for serving the next day. The salad will keep in the fridge for up to 3 or 4 days.