This has been my hands-down favorite dish since the recipe came out in Gourmet magazine (July 2008). It’s super quick and makes perfect use of those summer cherry or grape tomatoes! And if it’s too early in the season for harvesting from your garden, you can always use store-bought tomatoes and dry dill instead of fresh chopped dill.
The recipe takes about 15 minutes (from tomato washing to plates on the table):
Mix olive oil, tomatoes, dill, lemon zest, salt and pepper in your serving bowl. Let mixture marinate for 10 minutes while you boil water and cook orzo for 8 minutes. Drain orzo and toss with tomato mixture. Add feta, toss again and serve.
I could easily eat it three times a week. It’s that good.