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Drain and rinse the lentils and set aside.
Either dice the cucumbers or chop them finely with a mandolin.
Rub the herbs together with your hands to activate the aromas in them, then finely chop the parsley and roll up the basil to give it a chiffonade cut.
Roughly chop the kalamata olives.
In a large bowl, add the lentils, cucumbers, parsley, basil, kalamata olives, pickled red onions and salt and pepper to taste.
Toss the salad and drizzle with a bit of vinegar. Toss and taste and add salt, pepper and vinegar as necessary.
Scoop the salad onto the serving bowls and top with feta and a drizzle of olive oil. Serve immediately :)