2 (15 ounce) cans brown lentils Crumbled feta cheese Greek, or other vinaigrette salad dressing 1 English cucumber, peeled and diced 1 beefsteak tomato, diced 1 large red onion, diced Strain lentils and place in a large bowl. Pour in enough of the salad dressing to coat the lentils to your liking. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour. Stir in more dressing when ready to serve, if you want. May be kept, covered, in the refrigerator for up to 3 days.
