Ingredients:

  • 1 cup (200g) orzo pasta
  • 1 pint (approximately 450g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced (about 1 cup/150g diced)
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 1/4 cup (40g) red onion, thinly sliced
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • ½ teaspoon (2.5ml) Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook orzo according to package directions until al dente. Drain well and rinse under cold water.
  2. While the orzo cooks, halve the cherry tomatoes, dice the cucumber, halve the olives, crumble the feta cheese, and chop the parsley and mint.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, basil, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, feta cheese, parsley, mint, and red onion.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled. Taste and season with more salt and pepper if needed.