Name: Mediterranean Orzo Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, or more as needed; 1/2 cup chopped fresh dill; 3 tablespoons chardonnay vinegar; 2 tablespoons lemon juice, or more as needed; 2 tablespoons tahini; 2 teaspoons Dijon mustard; 1 1/2 teaspoons honey; 1/4 teaspoon garlic powder; Kosher salt and freshly cracked black pepper; One 8-ounce package orzo; 1/2 cup chopped Castelvetrano olives; 1/2 cup chopped Greek pepperoncini; 1/2 cup finely chopped red onion; Chopped fresh dill and fresh dill sprigs, for garnish; 5 ounces feta, crumbled; 1 cup chopped cucumber

Directions

For the dressing: Add the oil, dill, vinegar, lemon juice, tahini, mustard, honey, garlic powder, salt and pepper to a mason jar with a lid and shake to emulsify. Taste and season with more salt and pepper if needed. Set aside.
For the salad: Cook the orzo according to the package instructions, taking 2 minutes off the package cook time so as not to overcook. Drain the orzo and transfer to a large bowl. Pour the dressing over the orzo while it’s still hot. Allow to cool at room temperature for 30 minutes.
Add the olives, pepperoncini, onion, chopped dill and half the feta and fold gently to combine. Test and add more salt, pepper, olive oil or lemon juice as needed.
To serve, crumble the remaining feta over the top, then add the cucumbers and a few more sprigs of fresh dill.

Mediterranean Orzo Salad

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