Lentil Cucumber Salad w/ Preserved Lemon & Feta

This is such a refreshing salad for the hot days of summer.

I crave lentils on occasion, usually in winter, but I saw something similar on instagram lately and I needed to make this! 

I love French green lentils, but if you can't find them, then black belugas are delicious too (just don't use red lentils, they get mushy and are better for soups and stews).

I have made my own preserved lemons, but it's easier to buy them at Trader Joe's or a Middle Eastern market.   

Here is how I made this lovely salad:

Make a batch of lentils (about 30 minutes in salted water, enough water to cover).  Drain and cool the lentils.

Chop a large cucumber and the rind only of a preserved lemon.   Mix with a lot of fresh herbs (parsley and dill).

Make a dressing of a tablespoon of Dijon mustard, 1/4 cup of olive oil, a small minced garlic clove, a tsp of honey and s&p.   (Sorry I am being so casual about the recipe....I just made it up and didn't measure).  

Mix the lentils in a large bowl w/ the cukes, lemon and herbs.   Pour the dressing over the salad and top with feta.