Mediterranean Lentil Salad

Ingredients

1 quart (1 L) whole red lentils, cooked

2 cups (500 mL) cucumber, small dice

2 cups (500 mL) cherry tomatoes, halved

1 cup (250 mL) Feta cheese, crumbled

1 cup (250 mL) red onion, chopped

½ cup (125 mL) Kalamata olives, chopped

½ cup (125 mL) fresh parsley, chopped

½ cup (125 mL) fresh mint, chopped

½ cup (125 mL) sun-dried tomatoes, chopped (not packed in oil)

½ cup (125 mL) marinated artichoke hearts, chopped

¼ cup (60 mL) olive oil

2 Tbsp (30 mL) lemon juice

2 tsp (10 mL) dried oregano

1 tsp (5 mL) red pepper flakes

½ tsp (2 mL) black pepper

crumbled Feta cheese, for garnish (optional)