INGREDIENTS
1/3 cup extra virgin olive oil
1 lemon, zested & juiced
kosher salt & fresh ground pepper
1 lb. orzo
15-20 pitted kalamata olives, roughly chopped
1 pint cherry tomatoes, halved or quartered, depending on size
sliced pepperoncini, roughly chopped
1 english cucumber, quartered lengthwise, then sliced
5 oz. feta cheese, I use Trader Joe’s in brine
LOTS of chopped mint, parsley and basil

DIRECTIONS
First, combine the olive oil, lemon juice, lemon zest, salt and pepper. Then, stir well to combine and set aside.

Next, cook the orzo according to the package directions. When done, drain, but don’t rinse the orzo, and immediately pour the dressing over the orzo and stir to combine. By pouring the dressing over the warm orzo, it helps absorb the flavors better. Finally, add all the remaining ingredients, to taste and preference.

NOTES
If you have them on hand, toasted pine nuts are a tasty addition. I also often use some of the juice/brine from the pepperoncini, olives and/or the feta; it cuts down on how much olive oil you need and adds wonderful flavor.