Set aside a small handful of the diced tomatoes, a few of the basil leaf strips, and a tablespoon or two of the feta cheese.
Chop the tomatoes and mince the garlic. Slice the basil leaves into thin strips by stacking the leaves and rolling them like a cigar. Then use a sharp knife to slice them, known as a "chiffonade".
4-5 diced roma tomatoes, 12 large fresh basil leaves
Combine the tomatoes, basil, garlic, olive oil, balsamic vinegar, Italian seasoning, salt, oregano, and black pepper in a bowl. Toss to combine.
2 garlic cloves, 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, Pinch of freshly ground black pepper, 1/2 teaspoon dried oregano leaves
Add the lentils and feta, then stir to combine. Transfer to a serving bowl and sprinkle with the reserved tomatoes, basil, and feta.
1 lb. package steamed lentils, 2 cups crumbled feta
Serve with sliced baguette, crackers, sliced cucumbers, flat pretzels, or tortilla chips.
sliced baguette, crackers, sliced cucumbers, flat pretzels or tortilla chips