Dish of the Month: Greek lentil salad

Whisk together the zest and juice of ½ lemon, 2 Tbs. olive oil, ¼ tsp. salt, and a pinch of dried oregano. Toss with 1 cup cooked lentils, 1 cup diced cucumber, ¼ cup toasted walnuts, and 1 Tbs. chopped dill. Serves 2.