Dill, feta and orzo salad

 Anything with dill, is my current mantra, since volunteer dill is threatening to overrun my raised beds.

Dill and feta orzo salad
Adapted from “Live Life Deliciously" by Tara Bench, aka Tara Teaspoon

Ingredients
1 cup orzo
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil, divided
¼ red onion, thinly sliced
1 cup cherry tomatoes, quartered
1 Persian cucumber, thinly sliced
3 tablespoons chopped fresh dill, plus more for garnish
½ cup feta, crumbled, plus more for garnish
1 tablespoon white balsamic vinegar

Method
Cook orzo according to package directions. Drain well and place in a large bowl. Toss with lemon zest, lemon juice and 1 tablespoon olive oil. Let cool, stirring occasionally so it doesn’t clump.

When cooled, mix in onions, tomatoes, cucumber, dill, feta, vinegar and remaining tablespoon of olive oil. Garnish with dill and feta.

Rating: Nice. Unlike some pasta salads, it doesn't seem heavy, since it's filled with nearly as many vegetables as orzo. Flavorful with just a light dressing. Came together pretty quickly, and works well as a make-ahead cookout side. Very fresh tasting early summer salad, although I had to rely on Bushel Boy tomatoes and cukes. A few tiny green tomatoes are on the vines right now, rewarding me for the task of unearthing them amid the weeds after we got back from a trip north.