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Ingredients
  • 8 ounces dry orzo
  • 1 cup grape tomatoes quartered
  • 2 persian cucumbers quartered
  • ½ cup crumbled feta cheese
  • ½ cup kalamata olives sliced
  • ¼ cup diced red onions
  • ¼ cup chopped fresh dill
  • subheading: Dressing:
  • 1 small shallot minced
  • 3 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oregano
  • 4 tablespoons olive oil
  • Kosher salt to taste
  • freshly cracked black pepper to taste
Steps
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