While your lentils are draining, prepare all your fresh components: dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes lengthwise, thinly slice the red onion, roughly chop the parsley, and chop the mint. Having everything prepped and ready makes assembly quick and ensures the salad comes together smoothly without any components oxidizing or wilting.

In a small bowl or jar, whisk together the lemon juice, minced garlic, honey, and salt first—this allows the salt to dissolve and the garlic to infuse into the acidic base. Then slowly whisk in the olive oil to emulsify the dressing and create a balanced vinaigrette. I like to use fresh-squeezed lemon juice and freshly minced garlic rather than pre-minced for the brightest, most aromatic flavor.

Drain and rinse the canned lentils, then add them to a large bowl along with the prepared cucumber, tomatoes, red onion, parsley, and mint. Pour the dressing from Step 2 over the salad and toss gently but thoroughly to coat all components evenly. I find that letting the salad sit for a few minutes after dressing allows the flavors to meld slightly before you add the feta, keeping the cheese from becoming too soft or lost in the mix.

Gently fold in the feta cheese crumbles, then cover and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the lentils to absorb the dressing flavors and helps the salad come together as a cohesive dish while keeping everything fresh and crisp.