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)