Ingredients

1½ cups dry orzo

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely sliced

½ cup Kalamata olives, pitted and sliced

¾ cup crumbled feta cheese

¼ cup fresh parsley, chopped

2 tablespoons fresh dill, chopped

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until tender but still slightly firm.

Drain the orzo well and rinse briefly under cool water to stop the cooking process. Transfer it to a large mixing bowl and let it cool.

Add the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, minced garlic, salt, and black pepper.

Pour the dressing over the orzo mixture and gently toss until everything is evenly coated.

Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.

Refrigerate for 20–30 minutes before serving to allow the flavors to blend.

Serving