Mediterranean Lentil Salad (vegan, gluten-free)

Ingredients

• 3 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt & pepper (more/less to taste)
• 2 15-ounce canned lentils (drained and rinsed (brown or green))
• 1 cucumber (finely chopped)
• 1/2 red onion (finely chopped)
• 1/2 cup green olives (pitted and chopped)
• 1/2 cup flat leaf parsley (finely chopped)
• 8 ounces cherry or grape tomatoes (sliced in half)

Instructions

1. 1

   In a large bowl, combine the olive oil, vinegar, lemon juice, mustard, dried oregano, salt & pepper. Whisk together.

2. 2

   To the same bowl, add the lentils, cucumber, red onion, olives, tomatoes and parsley. Stir until evenly coated with dressing. Seal and refrigerate until ready to serve. Leftovers will keep for 3-5 days.