Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 pint (475ml) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped
  • 1/2 cup (50g) bell pepper, diced (any color)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. While the orzo is cooking, chop all the vegetables (tomatoes, cucumber, red onion, optional bell pepper), herbs (parsley, dill) and olives. Crumble the feta.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine the cooked orzo, chopped vegetables, olives, feta cheese, and fresh herbs.
  5. Pour the dressing over the salad and toss gently to coat.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.