Ingredients

• 3 cups cooked brown lentils (see Tip)

• 1 pint multicolored cherry tomatoes, halved

• 1 ½ cups chopped English cucumber

• ½ cup coarsely chopped pitted Kalamata olives

• ½ cup thinly sliced red onion

• ½ cup crumbled feta cheese

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 3 tablespoons red-wine vinegar

• 1 tablespoon finely chopped shallot

• ½ teaspoon minced garlic

• ½ teaspoon honey

• ¼ cup extra-virgin olive oil