Ingredients:

  • 1.5 cups (250g) Orzo pasta
  • 4 cups water for boiling
  • 1 tbsp sea salt
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 0.5 cup (75g) Kalamata olives, pitted and sliced
  • 0.33 cup (50g) red onion, finely minced
  • 0.5 cup (75g) Feta cheese, crumbled
  • 0.25 cup (10g) fresh Italian parsley, chopped
  • 2 tbsp fresh mint, chiffonade
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 1 tsp dried oregano
  • 0.5 tsp honey
  • 0.25 tsp black pepper

Instructions:

  1. Bring 4 cups of salted water to a rolling boil. Add the orzo and cook for exactly 8 minutes until al dente.
  2. Immediately drain the orzo into a fine-mesh colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch.
  3. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, grated garlic, dried oregano, honey, and black pepper until fully emulsified.
  4. In a large mixing bowl, combine the cooled orzo, diced cucumber, cherry tomatoes, sliced Kalamata olives, and minced red onion.
  5. Pour the dressing over the salad and toss well. Gently fold in the crumbled feta cheese, fresh parsley, and mint to maintain texture.
  6. Serve immediately or chill for 15 minutes to allow flavors to meld.