Whisk together the dressing ingredients (extra-virgin olive oil, red wine vinegar, finely chopped garlic clove, dijon mustard, juice of half a lemon, dried oregano, salt, pepper, and sugar) in a small bowl.
3 tablespoon Extra-Virgin Olive Oil, 1 tablespoon Red Wine Vinegar, 1 Garlic Clove, 1 teaspoon Dijon Mustard, ½ Lemon, 1 teaspoon Dried Oregano, ¼ teaspoon Salt, ¼ teaspoon Black Pepper, ½ teaspoon White Sugar
Put the cooked and cooled orzo into a large mixing bowl and add the olives, tomatoes, cucumber, red onion, and feta. Pour over the dressing and mix everything together. Chill until you are ready to serve.
½ Cucumber, 100 g Cherry Tomatoes, 100 g Kalamata Olives, 200 g Feta Cheese, ½ Red Onion