Lentil Feta Salad

• 1/2 cup almonds, slivered
• 1 cup dry green lentils
• 2 garlic cloves
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 2 tablespoons fresh parsley, chopped
• 3/4 cup feta cheese, crumbled

1. In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
2. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
3. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
4. Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

almonds, green lentils, garlic, extra virgin olive oil, red wine vinegar, fresh oregano, salt, pepper, cucumbers, cherry tomatoes, red onion, fresh parsley, feta cheese

Taken from www.food.com/recipe/lentil-feta-salad-416314 (may not work)