Step 1

For the dressing: Add the oil, dill, vinegar, lemon juice, tahini, mustard, honey, garlic powder, salt and pepper to a mason jar with a lid and shake to emulsify. Taste and season with more salt and pepper if needed. Set aside.

Step 2

For the salad: Cook the orzo according to the package instructions, taking 2 minutes off the package cook time so as not to overcook. Drain the orzo and transfer to a large bowl. Pour the dressing over the orzo while it’s still hot. Allow to cool at room temperature for 30 minutes.

Step 3

Add the olives, pepperoncini, onion, chopped dill and half the feta and fold gently to combine. Test and add more salt, pepper, olive oil or lemon juice as needed.

Step 4

To serve, crumble the remaining feta over the top, then add the cucumbers and a few more sprigs of fresh dill.