Herbed Orzo Salad

Cook 140 g orzo in well-salted boiling water for 1 minute less than the package time.

Drain as soon as the center still feels slightly firm, because the pasta will keep softening after dressing.

Rinse the drained orzo briefly under cold water to stop the cooking, then shake off as much water as possible.

Toss with a small spoonful from the 2 tbsp olive oil so the grains do not clump.

Cut 100 g cucumber into small bite-size pieces and halve 120 g cherry tomatoes.

Coarsely chop 20 g parsley and 10 g mint, keeping the herbs loose rather than crushing them into a wet paste.

Whisk 1 tbsp lemon juice while adding the remaining olive oil little by little.

Stop when the dressing looks slightly cloudy and cohesive, which helps it coat the orzo instead of pooling below.

Put the orzo, cucumber, tomatoes, parsley, and mint in a large bowl and pour over the dressing.

Fold from the bottom upward with a spatula so the herbs spread evenly without bruising.

Crumble 60 g feta cheese by hand into large uneven pieces and fold only once or twice.

Let the salad stand 5 minutes, then check that the orzo is firm, the herbs smell fresh, and the feta remains in visible pieces.