Bring a large pot of salted water to a boil and add the orzo. Cook according to package directions until al dente (usually 9-11 minutes)—this gives you that perfect tender bite without mushiness. Drain the pasta and spread it on a baking sheet or shallow bowl to cool completely. This prevents the orzo from continuing to cook and becoming mushy, and also allows it to cool quickly so it won't wilt the delicate vegetables and cheese when combined.

While the orzo cooks, prepare all your vegetables for consistent, bite-sized pieces. Halve or quarter the tomatoes, dice the cucumbers into roughly ½-inch pieces, finely mince the shallot separately (this will go into the dressing), and finely chop the onions and fresh dill. Having everything prepped and ready ensures smooth assembly and prevents any vegetables from oxidizing or becoming mushy while waiting.

In a small bowl, whisk together the minced shallot, lemon juice, mustard, oregano, olive oil, and red wine vinegar until well combined. This emulsified dressing brings bright acidity and herbaceous notes that will dress the entire salad. I like using Grey Poupon mustard here because it adds a sharp, classic kick that cuts through the richness of the feta without overpowering the delicate Mediterranean flavors.

In a large bowl, combine the cooled orzo from Step 1 with the tomatoes, cucumbers, olives, onions, and dill from Step 2. Pour the dressing from Step 3 over everything and toss gently but thoroughly to distribute the dressing evenly and coat every component. Season with salt and pepper to taste, keeping in mind that both the feta and olives are already quite salty, so taste as you go rather than adding salt all at once.

Transfer the salad to a serving platter or individual bowls and serve immediately while the orzo is still slightly warm and will absorb the dressing beautifully. I always prefer Mt. Vikos feta for its authentic sheep-and-goat-milk tang, which brightens the entire dish. If making this ahead, hold off on adding the dressing until just before serving to keep the orzo from becoming too soft and the vegetables from releasing excess water.