Begin by bringing 2 cups of water to a rolling boil in a medium saucepan. Add 1 cup of orzo and cook for about 10 minutes, stirring occasionally until the orzo is al dente and tender. Once done, drain the orzo in a colander and rinse it under cold water to stop the cooking process and prevent it from getting mushy.

In a small jar or bowl, combine 1/3 cup of extra virgin olive oil, the juice from one fresh lemon, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Dijon mustard. Add in 1 teaspoon of dried oregano, and season with salt and freshly ground black pepper to taste. Whisk or shake the jar vigorously until the dressing is well emulsified and beautifully blended.

In a large mixing bowl, add 1 cup of sliced cherry or grape tomatoes, 1 cup of diced cucumbers, and a handful of sliced black and green olives. Gently toss them together to ensure the flavors begin to meld while preparing for the dressing.

Add the cooled, drained orzo to the bowl of vegetables, along with 1 cup of crumbled feta cheese and 2 cups of baby spinach. Gently toss everything together until well combined, making sure the ingredients are evenly distributed throughout the salad.

Taste the Zesty Mediterranean Orzo Salad and adjust the seasoning as needed with extra salt, lemon juice, or additional dressing. Let the salad sit for a few minutes to allow the flavors to develop. Serve the salad chilled or at room temperature as a refreshing side dish, perfect for picnics and potlucks.