Attention, dill: Please step away from the salmon. Here, the herb gets to show
its versatility—and its Greek side.

Active time: 15 min Start to finish: 25 min

Servings: Makes 4 to 6 (side dish) servings

Ingredients
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)

Preparation
Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and
pepper in a large serving bowl. Let stand at least ten minutes.

Meanwhile,
cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water)
until al dente.

Drain orzo and toss with tomato mixture. Add feta and toss again.