1 English cucumber, seeds scraped out and diced (about 1½ cups)
½ red onion, thinly sliced
⅓ cup kalamata olives, pitted and halved
½ cup feta cheese
⅓ cup olive oil
¼ cup red wine vinegar
juice of 1 lemon
1½ tsp dried oregano
½ tsp kosher salt
½ tsp freshly ground black pepper
Instructions
Bring a pot of water to a rolling boil; add orzo and stir. Cook for 8-9 minutes or until al dente, stirring every few minutes. Drain and rinse with cold water. Strain well; set aside.
Place tomatoes, cucumber, onion, olives, and feta in a large bowl, along with the cooked and drained orzo.
Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, oregano, salt, and pepper until well-combined. Pour over the orzo and gently mix until coated. Serve immediately or refrierate until ready to serve.