Salt
1 ½ cups Orzo
½ cup Extra-Virgin Olive Oil
3 tablespoons Red Wine Vinegar
¼ cup Red Onion, finely chopped
1 medium Garlic Clove, grated or minced
1 teaspoon Dried Oregano
Black Pepper
1 pint Cherry or Grape Tomatoes, halved
1 (15-ounce) can Chickpeas, rinsed
½ cup Kalamata Olives, pitted
6 ounces Feta, crumbled or diced
½ English Cucumber, diced ½-inch (about 1 ½ cups)
⅓ cup Fresh Parsley, Dill Or Mint, chopped (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.