Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 pint (570ml) cherry tomatoes, halved
  • 4 ounces (115g) halloumi cheese, cut into ½-inch thick slices
  • ½ cup (120ml) Kalamata olives, pitted and halved
  • ½ cup (115g) crumbled feta cheese
  • ¼ cup (60ml) thinly sliced red onion
  • ¼ cup (60ml) chopped fresh parsley
  • ¼ cup (60ml) chopped fresh mint
  • Zest of 1 lemon
  • Freshly ground black pepper, to taste
  • ¼ cup (60ml) extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon salt

Instructions:

  1. Cook orzo according to package directions until al dente. Drain well and rinse with cold water to stop cooking.
  2. Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, and salt in a small bowl or jar.
  3. Preheat grill pan or outdoor grill to medium-high heat. Brush halloumi slices with olive oil. Grill for 2-3 minutes per side, until golden brown and slightly softened. Let cool slightly, then cut into cubes.
  4. In a large bowl, combine cooked orzo, halved cherry tomatoes, Kalamata olives, crumbled feta cheese, sliced red onion, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss gently to combine.
  6. Gently fold in the grilled halloumi cubes.
  7. Season with freshly ground black pepper to taste. Cover and chill for at least 30 minutes before serving to allow flavors to meld.