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. Meanwhile, prepare all salad ingredients.
• Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, usually about 9-10 minutes, stirring occasionally. Drain the pasta and toss with a little dressing.
• Spread the dressed orzo on a baking sheet to cool for about 5 minutes. Then transfer it to a large serving bowl and add the cucumbers, tomatoes, chickpeas, feta, red onion, and Kalamata olives.
• Pour the remaining dressing over the salad, add the fresh basil and black pepper, then toss gently. Let the salad sit for 5-10 minutes before serving.