Greek Orzo with Tomatoes, Olives, Basil, and Feta

For the Salad

2 cups dry orzo pasta

2 cups cherry tomatoes, halved

¾ cup Kalamata olives, sliced

1 cup crumbled feta cheese

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

¼ small red onion, thinly sliced

1 small cucumber, diced (optional)

For the Lemon Dressing

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon dried oregano

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente, about 8–10 minutes. Drain and rinse briefly under cool water to stop the cooking. Allow it to cool.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and black pepper until well combined.

In a large serving bowl, combine the cooled orzo, cherry tomatoes, Kalamata olives, cucumber (if using), red onion, basil, and parsley.

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

Fold in the crumbled feta cheese, being careful not to break it up too much.

Cover and refrigerate for 20–30 minutes to allow the flavors to blend.

Before serving, give the salad a gentle stir and garnish with additional feta, fresh basil, parsley, and a drizzle of olive oil if desired.