Greek Lentil Salad - cooking recipe

Ingredients

2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced

Preparation

Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.