Ingredients
Equipment
Method
Cook the Orzo
- Bring a large pot of heavily salted water to a rolling boil. Add the orzo and cook according to package directions (8-10 minutes) until al dente.
- Drain the orzo in a colander and rinse under cold water to stop the cooking and remove excess starch. Set aside to cool completely.
Prepare the Vinaigrette
- In a small bowl or jar with a lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper.
- Whisk or shake vigorously until the dressing is emulsified and looks glossy and light yellow.
Assemble the Salad
- In a large salad bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, and finely diced red onion.
- Pour about three-quarters of the vinaigrette over the salad and toss to coat everything evenly.
- Gently fold in the crumbled feta, chopped parsley, and chopped dill. Let it sit for at least 10 minutes for the flavors to meld. Taste and add more dressing if needed before serving.
Notes
Don't Overcook the Orzo: The biggest mistake is mushy orzo. Cook it al dente and rinse it with cold water to ensure it maintains the perfect tender-chewy texture.
Fresh is Best: Use freshly squeezed lemon juice and fresh herbs. The flavor is immensely brighter and more aromatic than bottled juice or dried herbs.
Cool Completely: Ensure the orzo is fully cooled before adding the vegetables to keep them crisp.
Crumble Your Own Feta: Buying a block in brine and crumbling it by hand provides superior flavor and that soft, creamy texture.
Fresh is Best: Use freshly squeezed lemon juice and fresh herbs. The flavor is immensely brighter and more aromatic than bottled juice or dried herbs.
Cool Completely: Ensure the orzo is fully cooled before adding the vegetables to keep them crisp.
Crumble Your Own Feta: Buying a block in brine and crumbling it by hand provides superior flavor and that soft, creamy texture.