Serves 8
Salt
1½ cups orzo
½ cup extra-virgin olive oil
3 tbsp red wine vinegar
¼ cup finely chopped red onion
1 medium garlic clove, grated or minced
1 tsp dried oregano
Black pepper
1 pint cherry or grape tomatoes, halved
1 (15-oz) can chickpeas, rinsed
½ cup pitted Kalamata olives
6 oz feta, crumbled or diced ½-inch (about 1½ cups)
½ English cucumber, diced ½-inch (about 1½ cups)
⅓ cup chopped fresh parsley, dill or mint (or a combination)
Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.
While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.
Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.