Cook Lentils:
In a saucepan, bring lentils and water to a boil. Reduce heat and simmer for 20–25 minutes, or until tender but not mushy. Drain and cool.

Prepare Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.

Assemble Salad:
In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, olives, and parsley. Pour dressing over and toss gently.

Add Cheese:
Top with crumbled feta cheese and season with additional salt and pepper if needed.

Serve:
Chill for 15–30 minutes before serving to let flavors meld. Enjoy cold or at room temperature.