1 pound orzo pasta
½ cup olive oil
½ cup freshly squeezed lemon juice (3 lemons)
2 cups cucumbers, diced
3 cups cherry tomatoes, diced
½ cup small diced red onion
¾ cup kalamata olives seedless, cut in halves or sliced
1 cup feta cheese, cubed or crumbled
Fill a large pot with water, add 1 tablespoon of Sel Gris and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes. Drain and pour into a large bowl.
Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, add more seasoning if necessary and bring back to room temperature before serving.
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