Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—usually around 9-11 minutes. While the orzo cooks, dice the calabrese salami into 1/4-inch cubes, halve the cherry tomatoes lengthwise, crumble the 8 oz of feta into large chunks, and mince the garlic cloves. Once the orzo is cooked, drain it thoroughly and rinse with cool water to stop the cooking process and remove excess starch. Transfer the cooled orzo to a large mixing bowl.

In a small bowl, whisk together the olive oil, water, white wine vinegar, lemon juice, minced garlic, oregano, basil, salt, sugar, and smoked paprika. Add the 1.5 oz of feta (a smaller amount meant for blending) to the dressing and whisk until the feta partially breaks down and creates a creamy emulsion. This blended feta adds richness and helps bind the dressing together. Taste and adjust seasoning as needed—I like to add a tiny pinch more salt since the dressing needs to stand up to the salty components in the salad.

Add the diced salami, crumbled feta chunks from Step 1, kalamata olives, halved tomatoes from Step 1, and fresh spinach to the cooled orzo in the large bowl. Pour about three-quarters of the creamy herb dressing from Step 2 over the salad and gently toss everything together until well combined, being careful not to break up the feta chunks too much. Reserve the remaining quarter of the dressing to add just before serving—this prevents the salad from becoming overly saturated and watery during storage.

Cover the salad and refrigerate for at least 1 hour, or up to 24 hours. This resting period allows the orzo to fully absorb the flavors from the dressing and the ingredients to meld together beautifully. The longer it sits, the more cohesive and flavorful the salad becomes.

Remove the salad from the refrigerator and give it a gentle stir. Pour the reserved quarter of dressing from Step 2 over the salad and toss lightly to refresh and rebalance the flavors. Serve cold directly from the bowl or transfer to a serving platter. This salad is best enjoyed chilled and makes an excellent make-ahead dish for potlucks or meal prep.