Cook the orzo. Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to the package instructions until al dente, usually about 8 to 9 minutes. You’ll know it’s ready when the tiny grains are tender but still offer a slight resistance to the tooth. The water will look starchy and cloudy, which is exactly what you want. Drain the orzo in a colander, but do not rinse it. Let it steam dry for a minute, then tip it into your large salad bowl. The gentle warmth from the pasta will help the dressing soak in beautifully.

Prepare the cucumbers. While the orzo cooks, take your cucumbers. After halving them lengthways, use a teaspoon to gently scoop out the watery seeds in the centre. This step is crucial—it prevents the salad from becoming a soggy mess. Slice the seeded cucumber halves into half-moons, about half a centimetre thick. You should hear a crisp snap as you cut. Place the slices in a separate bowl and sprinkle with a pinch of salt. Set aside for ten minutes, then pat them dry with a clean tea towel. This draws out excess moisture and ensures they stay crunchy.

Make the dressing. In your small jar, combine the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Add a good pinch of salt and several grinds of black pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and looks slightly creamy, with a uniform pale gold colour. The sharp, zesty aroma will immediately brighten the air.

Combine the warm base. While the orzo is still warm, pour about two-thirds of the dressing over it. Use your salad servers to toss gently, coating each tiny grain. The warm pasta will drink up the dressing, becoming fragrant and glossy. Let this sit for five minutes to absorb the flavour. This is the moment you’ll smell the lemon and garlic marrying with the olive oil.

Add the crunch and colour. Now, fold in the dried cucumber slices, the halved cherry tomatoes, the finely diced red onion, and the chopped Kalamata olives. Toss everything together gently. The red of the tomatoes and the purple of the onion against the pale orzo and green cucumber is a sight that promises a lovely meal.

Finish with dill and feta. Finally, scatter the chopped fresh dill and the crumbled feta over the top. Pour the remaining third of the dressing over these, and give the salad one last gentle fold. The dill should be visibly flecked throughout, and the feta should be scattered, not clumped. Taste and adjust the salt and pepper. You want a bright, punchy finish.

Rest and serve. Cover the bowl and let the salad rest at room temperature for at least 30 minutes. This waiting period is not optional; it allows the flavours to meld into something cohesive. When you lift the lid, the aroma will be wonderfully complex. Serve at room temperature or slightly chilled.