INGREDIENTS
2 cups
cooked lentils
1
large tomato (diced)
1/4 cup
chopped red onion
2 cloves
garlic (minced)
1/4 cup
freshly chopped parsley
1/4 cup
crumbled feta
1 tbsp
olive oil
1/2 tbsp
balsamic vinegar
1/2 tbsp
red wine vinegar
1 tsp
Dijon mustard
1/4 tsp
kosher salt
Cracked black pepper