Preparation Steps

• Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse under cool water, then drain well.
• In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, dried oregano, salt, and black pepper until emulsified.
• In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
• Pour the dressing over the salad and toss gently until everything is evenly coated.
• Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Fold in lemon zest and pepperoncini if using.
• Chill for 10 to 20 minutes to let flavors meld. Toss once more before serving.
• Serve cold or at room temperature. Garnish with extra herbs or a few feta crumbles if desired.