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Gather and prepare all ingredients.
Bring 3 cups of water to a simmer in a medium pot. Once it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper in a small bowl until combined.
While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
To make the salad, in a large bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold until combined.
Add the feta, spinach, and green onions, then fold again.
Drizzle the salad with the vinaigrette and fold to combine.