Instructions:
1. Cook the Orzo:
. Bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually 7-10 minutes) until al dente.
. Drain the orzo and rinse under cold water to cool it down and prevent it from sticking. Set aside.
2. Prepare the Vegetables and Ingredients:
. While the orzo cooks, prepare the other ingredients.
. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the Kalamata olives. Rinse and drain the chickpeas.
3. Make the Dressing:
. In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
. Whisk together or shake well in the jar until emulsified.
4. Assemble the Salad:
. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, chickpeas, crumbled feta cheese, parsley, and dill (if using).
. Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
5. Chill and Serve:
. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
. Before serving, give it a quick toss and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serving Suggestions:
. Serve as a side dish with grilled chicken, lamb, or fish.
. Enjoy it as a light and refreshing main dish on its own.
. Pair it with warm pita bread and tzatziki for a complete Mediterranean meal.
. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
