Espresso and Lime

1 Fill a large pot with 4-5 quarts of water and place over high heat
2 Bring the water to a boil
3 Add a large pinch of salt and 16 ounces of dry orzo into the boiling water
4 Cook according to manufacturers directions (usually boiling for around 8 minutes)
5 While the orzo is boiling, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, 2 minced cloves of garlic and a pinch of salt and pepper in a large bowl and set aside
6 Drain the cooked orzo and then transfer into the large bowl containing the olive oil and lemon juice dressing
7 Toss the orzo until it is evenly coated in the dressing
8 Add the diced english cucumber and red onion, 8 ounces of halved or quartered cherry tomatoes, 3 ounces of crumbled feta, 1/3 cup of halved kalamata olives and the finely copped parsley and dill
9 Toss until all of the ingredients are combined
10 Serve immediately or at room temperature
11 Store in an airtight container in the refrigerator