Greek Orzo Salad

1 ½ cups dry orzo pasta

1 ½ cups cherry tomatoes, halved

1 cucumber, diced

½ cup Kalamata olives, sliced

½ cup red onion, finely diced (optional: soak in water to reduce sharpness)

¾ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

2 tablespoons fresh dill, chopped (optional but recommended)

1 small bell pepper, diced (red or yellow, optional)

For the Dressing:

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon Dijon mustard

1 clove garlic, minced

½ teaspoon dried oregano

Salt and black pepper, to taste

 Instructions

Cook the Orzo:

Bring a pot of salted water to a boil.

Add orzo and cook according to package instructions (usually about 8-10 minutes), until al dente.

Drain and rinse under cold water to cool it down and stop the cooking.

Transfer to a large bowl and toss with a small drizzle of olive oil to prevent sticking.

Make the Dressing:

In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.

Whisk or shake well to emulsify.

Assemble the Salad:

To the bowl of cooled orzo, add tomatoes, cucumber, olives, red onion, bell pepper (if using), parsley, and dill.

Pour the dressing over the salad and toss to combine.

Gently fold in the crumbled feta cheese.

Chill & Serve:

For best flavor, cover and refrigerate for 30 minutes before serving.

Taste and adjust seasoning if needed (more lemon, salt, or herbs).