Greek Lentil Salad With a Zesty Vinaigrette

Step 1

First, prepare the lentils. Rinse the lentils under cold water in a mesh colander until the water runs clear. Add the lentils and six cups of water to a sauce pan. Bring the water to a boil, then turn the heat to simmer and cover, stirring occasionaly for about ten minutes. Drain the lentils, and rinse with cold water.

Step 2

While the lentils are cooking, prepare the vegetables and olives. Slice the grape tomatoes and pitted olives in half. Slice the English cucumber in quarters lengthwise, then chop into 1/4 inch pieces. Remove the stems from the spinach, then rough chop. Remove the basil leaves from the stem, roll into a bunch, then slice into 1/4 inch ribbons.

Step 3

Place the vegetables, olives, lentils, and feta cheese in a large bowl.

Step 4

To prepare the dressing, place all the ingredients in a mason jar. Cover and shake vigorously until all the ingredients are completely combined.

Step 5

Pour the dressing over the salad, and mix all the ingredients well. Chill until ready to serve.