Greek lentil salad

Ingredients

• 4 cups cooked brown lentils (or 2 cans, 19 ounces/540 milliliters EACH; drain and rinse well)
• 1 1/2 cups quartered grape tomatoes
• 1 1/2 cups peeled and diced English cucumber
• 1 cup diced green bell peppers
• 3/4 cup diced or very thinly sliced red onions
• 1/2 cup Kalamata olives
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves*
• 1 cup light or regular feta cheese, crumbled (113 grams)

Dressing:

• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons liquid honey
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon each sea salt and freshly ground black pepper