Ingredients:

  • 1 cup (200 g) Orzo pasta (rice-shaped)
  • 1 Tbsp (15 g) Kosher Salt (for pasta water)
  • 2 cups (350 g) Cherry or Grape Tomatoes (halved)
  • 1 medium (200 g) English Cucumber (diced)
  • 1/2 small (50 g) Red Onion (finely minced)
  • 4 oz (115 g) Crumbled Feta Cheese
  • 1/2 cup packed (15 g) Fresh Parsley (chopped)
  • 1/4 cup packed (8 g) Fresh Basil (chiffonade)
  • 1/3 cup (80 ml) Extra Virgin Olive Oil
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Red Wine Vinegar
  • 1 clove (5 g) Garlic (finely minced)
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp (2.5 ml) Black Pepper (freshly ground)
  • Kosher Salt (To taste)

Instructions:

  1. Boil the Pasta: Bring 4 quarts of heavily salted water to a rolling boil. Add the orzo and cook according to package directions, usually 8–10 minutes, aiming for perfectly al dente.
  2. Rinse and Drain: Immediately drain the cooked orzo using a fine-mesh sieve. Crucially, rinse the pasta thoroughly under cold running water for 30–60 seconds until completely cool. This stops the cooking process and prevents clumping.
  3. Set Aside: Transfer the cooled orzo to a large mixing bowl and drizzle lightly with a teaspoon of olive oil to prevent any final sticking.
  4. Tame the Onion: Place the finely minced red onion in a small bowl and cover it with a tablespoon of the red wine vinegar. Allow it to sit while you make the dressing (about 5 minutes). This softens the harsh, raw flavour.
  5. Whisk the Vinaigrette: In a separate small bowl, combine the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning.
  6. Prep the Components: Halve the tomatoes, dice the cucumber, and chop the fresh herbs (parsley and basil).
  7. Combine the Salad: Add the halved tomatoes, diced cucumber, prepped herbs, and crumbled feta cheese to the bowl with the cooled orzo. Drain the red onion/vinegar mixture (discarding the residual vinegar) and add the softened onion to the bowl.
  8. Dress the Salad: Pour about three-quarters of the vinaigrette over the salad components. Gently fold everything together using a rubber spatula until the ingredients are evenly coated.
  9. Chill (Essential Step): Cover the bowl and refrigerate for a minimum of 30 minutes, or ideally 2 hours. This time allows the orzo to fully absorb the dressing's flavour.
  10. Final Check: Just before serving, taste the salad. If it seems dry or the flavours have dulled slightly, add the remaining dressing and a small pinch more salt or a squeeze of fresh lemon juice. Serve cold or at room temperature.