Ingredients:

  • 1 ½ cups Orzo Pasta (risoni)
  • 1 large English Cucumber, deseeded, diced small
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1 large Red Bell Pepper, finely diced
  • ½ small Red Onion, very finely minced
  • 1 cup Kalamata Olives, pitted, roughly chopped
  • 6 oz Feta Cheese, crumbled
  • ½ cup Extra Virgin Olive Oil (EVOO)
  • ¼ cup Fresh Lemon Juice (about 2 large lemons)
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Zest (zest of 1 large lemon)
  • ½ cup Fresh Parsley, finely chopped
  • ¼ cup Fresh Mint, finely chopped
  • 1 tsp Dried Oregano
  • 2 cloves Garlic, minced or grated
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. In a small bowl, combine the lemon juice, lemon zest, 1 tablespoon of red wine vinegar (reserve the rest for the onion), minced garlic, dried oregano, salt, and pepper. Whisk vigorously. Slowly drizzle in the olive oil while continuing to whisk until the dressing is slightly emulsified. Stir in the chopped fresh parsley and mint. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the orzo and cook until perfectly al dente (8–10 minutes). Drain the orzo thoroughly using a colander. Immediately rinse the orzo under cold running water for about 30 seconds to stop cooking and prevent sticking. Drain very well.
  3. Place the very finely minced red onion in a small bowl with the remaining 1 tablespoon of red wine vinegar for 10 minutes to soften the bite. Drain off the excess vinegar. Dice the cucumber and bell pepper; halve the tomatoes and chop the olives. In a large mixing bowl, combine the cooled orzo, all diced vegetables, the macerated red onion, and the chopped olives.
  4. Pour the prepared vinaigrette over the orzo and vegetable mixture. Toss gently but thoroughly until everything is evenly coated. Gently fold in the crumbled Feta cheese. Cover the salad and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to properly meld.
  5. Before serving, remove the salad from the fridge and let it sit for 15 minutes. Give the salad a final toss. Taste and adjust seasoning, adding a pinch of salt, pepper, or a squeeze of lemon juice if necessary. Transfer to a serving platter.