2–3 medium tomatoes cut into eight wedges
1 (9.5-ounce) jar whole, pitted Greek olives, drained
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
8 thyme sprigs, leaves removed
Sea salt
1 1/3 cups lentils
1/2 medium red onion, thinly sliced
1/2 tablespoons red wine vinegar
2 garlic cloves, pressed
1 medium cucumber, chopped
1 (12-ounce) jar artichoke hearts, sliced
1/4 cup parsley, chopped
3 tablespoons chives, chopped
2/3 cup crumbled feta
1 tablespoon lemon juice
Fresh ground black pepper
Preheat oven to 400 degrees. On medium-sized baking sheet lined with parchment paper, arrange tomatoes skin side down. Add drained olives to pan; drizzle with 1 tablespoon olive oil and balsamic vinegar. Sprinkle with thyme leaves and sea salt. Roast for 20 minutes. Remove from oven and cool completely.
Cook lentils according to package directions, approximately 20 minutes. While lentils are cooking, place red onion in small bowl. Pour red wine vinegar over onions and sprinkle with sea salt. Stir and let stand at room temperature while lentils are cooking.
When lentils finish cooking, drain if needed. In large bowl combine lentils, marinated red onion, garlic and remaining olive oil. Mix well and cool completely. When cool, combine remaining ingredients with lentils. Serve cold.
Source: Idaho-Eastern Oregon Onion Committee and the National Onion Association