Orzo Salad with Feta, Tomatoes & Dill

Attention, dill! Please step away from the salmon. Here, the herb gets to show its versatility— and its Greek side.


3 Tbsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill (1 pkg)
1 small lemon, juiced (to taste)
1 cup orzo
6 oz crumbled feta


  1. Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
  2. Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
  3. Drain orzo and toss with tomato mixture. Add feta and toss again.


4-6 side servings



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