Rinse lentils thoroughly under cold water. Add them to a saucepan with plenty of water and a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until lentils are tender but still hold their shape—about 20–25 minutes.

Drain well and allow to cool slightly. Overcooked lentils will become mushy, so keep an eye on texture.

While the lentils cook, dice the cucumber, halve the tomatoes, finely chop the red onion, and slice the olives. Chop fresh herbs just before assembling to preserve their flavor.

Place everything in a large mixing bowl.

In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. The dressing should taste bright and balanced—not overly acidic or oily.

Add the warm (not hot) lentils to the bowl of vegetables. Pour the dressing over the salad and toss gently until evenly coated.

Fold in feta cheese last to avoid breaking it down too much.

Let the salad sit for 10–15 minutes before serving. This allows the lentils to absorb the dressing and the flavors to meld. Taste and adjust seasoning if needed.