In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape.

Drain the cooked lentils well and spread them out on a baking sheet or large plate to cool completely.

In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.

In a large mixing bowl, combine the cooled lentils, halved cherry tomatoes, diced cucumber, red onion, feta cheese, Kalamata olives, parsley, and mint.

Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.