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Make the Dressing: To a large mixing bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Whisk well.
Marinate the Lentils: Stir in 2 cans lentils — drained & rinsed — shake off as much water as possible. Set aside to marinate while you prep the vegetables.
Chop and add Veggies: Chop 2 cups cherry tomatoes, 1½ cups cucumber, ½ red onion, ⅓ cup Kalamata olives, 1 cup bell pepper and add to bowl with lentils. Toss until combined.
Serve with Feta: Crumble in 4 ounces feta cheese, give it a final toss and transfer the salad to a serving bowl or platter. Serve right away, or cover and refrigerate to let the flavors meld even more.