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Ingredients
  • subheading: Dressing:
  • 1 teaspoon Dijon
  • 3 tablespoons white balsamic vinegar (or red wine vinegar)
  • ¼ cup olive oil
  • kosher salt and freshly ground pepper
  • subheading: Salad:
  • 14 to 16 small-ish tomatoes (I’ve used Roma and those small-medium size red tomatoes still on the vine) quartered
  • 2 tablespoons olive oil
  • 1 tablespoon regular balsamic vinegar
  • kosher salt and freshly ground black pepper
  • 1 ½ cups brown lentils
  • ¾ cup crumbled feta
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh chives
  • 10 fresh mint leaves, minced
  • 1 tablespoon finely minced red onion
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