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If using canned lentils – Drain and rinse 2 cans (15 oz each) lentils and add them to a large bowl. If using dried lentils – Rinse 1 cup of dried lentils, add them to a pot with 4 cups water and 1 teaspoon salt and simmer gently as per package instructions or until tender. Drain and add to a large bowl.
Make the Salad – To the same bowl, add 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), ½ red onion (thinly sliced), ⅓ cup olives, 3½ ounces feta cheese, and 3 tbsp parsley (chopped).
Make the Dressing – In a small bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 clove garlic (grated), ½ tsp cumin, 1 tsp salt, and ⅛ tsp black pepper.
Pour dressing over salad and toss until well combined. Taste and adjust for salt before serving.