Ingredients
Scale
For the Salad
- 8 oz orzo
- 1½ cups finely diced persian cucumber
- 1½ cups cherry tomatoes, halved
- ½ cup kalamata olives, halved
- ¾ cup crumbled feta
- 3 tablespoons fresh dill, chopped
For the Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon
- 1½ teaspoons honey
- 1 teaspoon lemon zest
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of water to a boil and heavily salt the water. Add 8 oz of orzo and cook according to the package directions until tender. Drain and let halve 1½ cups cherry tomatoes, slice ½ cup kalamata olives, crumble ¾ cup feta, and finely chop 3 tablespoons fresh dill.
- In a small bowl, whisk together ¼ cup olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dijon mustard, 1½ teaspoons honey, 1 teaspoon lemon zest, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Add the cooled orzo to a large mixing bowl. Pour the dressing over the orzo and toss until evenly coated.
- Add the diced cucumber, tomatoes, kalamata olives, crumbled feta, and fresh dill. Gently toss until everything is combined.
- Refrigerate at least 30 minutes. Finish with extra lemon zest and fresh dill before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Stovetop