| 3 cups Riviana Lentils, drained
250g red cherry tomatoes, halved 3 tblsp fresh flat leaf parsley, finely chopped 100g feta cheese, crumbled 1 tblsp Riviana Balsamic Vinegar of Modena 2 tblsp extra virgin olive oil |
salt and pepper, to taste
Combine the lentils, tomatoes, parsley and feta cheese in a bowl.
Mix together vinegar and oil then drizzle over the vegetables and lentils. Toss to combine and season.
