Begin by preparing the vegetables. Slice the cherry tomatoes in half, chop the cucumber into small cubes, dice the bell pepper, and shred the red cabbage if it is not already prepared.

Place the cooked lentils into a large mixing bowl. Add the arugula, cherry tomatoes, shredded cabbage, cucumber, and diced bell pepper. Toss the ingredients gently so they mix evenly throughout the salad.

Sprinkle the crumbled feta cheese evenly over the salad. The creamy and slightly salty flavor of the feta balances the fresh vegetables and hearty lentils.

Drizzle the balsamic glaze over the top of the salad and season lightly with salt and black pepper. Toss gently before serving or leave it layered for presentation. The salad can be served immediately or chilled for later.