In a large mixing bowl combine cooked lentils, bell peppers, tomatoes, cucumbers, parsley, mint, kalamata olives, feta, and za'atar.
In a small bowl whisk red wine vinegar and dijion mustard to combine. Whisk the red wine mixutre while slowly streaming in the olive oil. Once all combined, add salt and pepper.
Pour dressing over the lentil mixture. Mix to combine.
SERVE - Delicious to top with chicken, shrimp, steak or tofu if you'd like to add additional protein. I also love to serve this on top of arugula if we are at home. PREP AHEAD - Mix everything together and store in an airtight container in the fridge for up to FOUR days. **VEGAN/ DAIRY FREE** - Ignore the feta cheese. It will be just as amazing without it.