Greek Orzo Salad with Feta and Dill

Instructions

1. 1

   Wash the cucumber, cherry tomatoes, and fresh dill thoroughly. Cut the cucumber into 1 cm cubes, halve the cherry tomatoes, and slice the pitted Kalamata olives. Finely chop the dill leaves and set everything aside on a cutting board. Bring 1.5 liters of water to a rolling boil in a large pot over high heat.

2. 2

   Add 1 teaspoon of salt and 200 g of dried orzo pasta to the boiling water. Reduce the heat to medium and cook uncovered for 8 to 9 minutes, stirring frequently with a wooden spoon so the pasta does not stick to the bottom of the pot, until the orzo is tender but firm to the bite.

3. 3

   Pour the cooked orzo into a fine mesh colander in the sink to drain all hot water. Rinse the pasta immediately under cold running tap water for 10 seconds to stop the cooking process and wash away excess starch. Leave the colander to drain completely and cool for 5 minutes.

4. 4

   In a large salad bowl, combine 45 ml of extra virgin olive oil and 30 ml of freshly squeezed lemon juice. Add a pinch of salt and fresh black pepper. Whisk vigorously with a wire whisk for 30 seconds until the dressing becomes slightly thickened, opaque, and smoothly emulsified.

5. 5

   Add the cooled orzo, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, and chopped fresh dill to the bowl with the dressing. Crumble 150 g of feta cheese over the top in bite-sized chunks. Toss gently with two large spoons until every ingredient is coated in dressing.

6. 6

   Taste the salad and add an extra drop of lemon juice or olive oil if desired. Portion into four serving bowls or wide plates. The orzo should look glossy and colourful, with visible herbs and creamy feta throughout. Serve chilled or at room temperature immediately.