8 ounces orzo, preferably whole grain
Extra virgin olive oil, to lightly coat the orzo, about ⅛ cup
1 pint cherry or grape tomatoes, halved
Sliced Kalamata olives, about 1 cup
Feta cheese, about ¾ cup,
Fresh dill, minced, about 3 Tablespoons
Salt and freshly ground black pepper
Courtesy chef Susan Kron for The Oldways Table.