Salad 
1/2 cup sliced tomato
1/2 cup of sliced cucumber
2 cups prepared Italian Lentil, cooked and cooled
1/2 cup crumble feta
4 cups washed, dried mixed greens or spinach and baby kale
pinch of sea salt
1/2 bunch of parsley
1/2 tsp oregano
2 tbsp minced shallot
Dressing
1/2 cup medium intensity Extra Virgin Olive Oil or any infused olive oil of your choice.
1/3 cup Con' Olio Neapolitan Balsamic or Red Wine Vinegar
1 lemon
pinch of sea salt
fresh ground pepper
oregano
In a large bowl whisk the olive oil with balsamic, squeeze of lemon, oregano, sea salt, pepper and shallots, Add the veggies, lentils and toss to dress with olive oil and balsamic.
Finish with parsley and feta
Serves 6-8