Preparation

• Whisk together the red wine vinegar, lemon juice, dried oregano, and sea salt in a small bowl until the salt dissolves. Slowly whisk in the extra-virgin olive oil and red pepper flakes to emulsify the dressing. Set aside. Dice cucumbers, halve cherry tomatoes, drain chickpeas, crumble feta, finely dice red onion, halve olives, and tear basil.
• Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, about 9-10 minutes, stirring occasionally. Drain pasta and toss with a little dressing to prevent sticking.
• Spread the dressed orzo on a baking sheet to cool for about 5 minutes. Transfer cooled orzo to a large bowl and add cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
• Pour the remaining dressing over the salad, add torn basil and black pepper, then toss gently to coat. Let the salad sit for 5-10 minutes before serving.