Ingredients:

  • 16 oz orzo pasta
  • 1 tbsp salt
  • 1 cup English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Once the orzo is added and simmering, immediately begin dicing the cucumbers, tomatoes, and onions.
  2. While the pasta drains, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake in a jar until the mixture is thickened and cohesive.
  3. Add the warm, drained orzo directly into the bowl with the vegetables. Pour the dressing over the top and toss gently.
  4. Fold in the feta cheese and fresh parsley last to prevent the cheese from breaking down.
  5. Chill the salad for 30 minutes before serving to allow flavors to meld.