I make this dish from memory back when I was in Athens at some little hole-in-the-wall restaurant. I do variations of the dressing every now and then, depending on the olive oil and balsamic vinegar I have in my pantry, but the main ingredients are pretty much the same.

Like I said, this is a personalized recipe. I have very precious memory space in my head so I really keep things simple. All solid ingredients are 1 cup in amount. How’s that??? So to the  1 cup of orzo, add the following:

For the dressing I use 1/4 cup of balsamic vinegar and 1/4 cup olive oil. I am a big fan of buying different flavored vinegars and olive oils. Every time I travel I always hunt for unique flavors. Its unbelievable how the industry has come up with so many varieties. In one of my future projects, I will chronicle my pantry. I have collected quite a few interesting condiments. But first, I have to clean it up. My pantry is a holy mess.

Olive Press is an awesome company who also makes Jacuzzi wine, and yes, also the same people who invented the jacuzzi. I signed up for membership (I am a sucker for this; each time I do a tasting and it offers shipping for members, I sign away). They deliver different interesting varieties each quarter. You can check out their website and order from there too.

Mix all the aforementioned ingredients in a bowl then top with feta cheese to complete the Greek motif. When I first had this salad, it included chopped red onions and chickpeas. I am not a fan of uncooked onions and I remember fishing out the chickpeas from that salad, so obviously, the two didn’t make the cut in my personal recipe. Feel free to add those, if up to your taste.