Ingredient

• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 garlic cloves, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning, or za'atar
• 1 teaspoon sea salt
• ¼ teaspoon ground cumin
• Freshly ground black pepper
• For the Salad
• 2½ cups cooked French green lentils, from 1 cup uncooked
• 3 Persian cucumbers, thinly sliced into half-moons
• ¾ cup yellow grape tomatoes, halved
• ½ cup diced red onion
• 4 lacinato kale leaves, stemmed, leaves torn
• 4 red radishes, thinly sliced
• Heaping ½ cup crumbled feta cheese
• Heaping ½ cup green olives, pitted and halved
• ¼ cup chopped fresh parsley
• ¼ cup fresh mint leaves

Direction

• Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
• Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat. Add the parsley and mint and toss again. Season to taste and serve.