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In a bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and pepper, and whisk until well blended.
Drain and rinse the lentils, then shake off any excess water and let them soak in the dressing for a while.
Chop the cucumber, tomatoes, onion, olives, and bell pepper into bite-sized pieces.
Crumble the feta cheese and add it to the chopped vegetables.
Finally, mix everything together until well combined.