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Begin by cooking the lentils. Rinse the lentils under cold water and add them to a saucepan with three cups of water. Bring this to a boil, then reduce the heat and let it simmer until the lentils are tender, which should take approximately 20 minutes.
While the lentils are cooking, chop the cucumber, red onion, cherry tomatoes, and parsley. Halve the Kalamata olives.
Once the lentils are cooked, drain the excess water and allow them to cool.
Transfer the cooled lentils to a large bowl. Add the cucumber, red onion, tomatoes, parsley, and olives. Crumble the feta cheese over the top.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and dried oregano. This will be your dressing.
Pour the dressing over the salad and toss everything together. Season with salt and freshly ground black pepper to taste.