2/3 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon Dijon mustard

1 shallot, chopped

1/2 cup chopped herbs (dill, basil, oregano, and/or thyme)

Kosher salt and black pepper, to taste

1 pound boneless skinless chicken tenders (omit if vegetarian)

1/3 cup basil pesto

2 tablespoons balsamic vinegar

1 pound dry orzo

2 cups cubed feta cheese

2 cups cherry tomatoes, halved

2–3 Persian cucumbers, chopped

1 cup pitted kalamata olives

2 roasted bell peppers, sliced

1/4 cup chopped pepperoncini

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Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
Prepare the Chicken: If using chicken, season the tenders with a little salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken for 4-6 minutes per side, until fully cooked and golden brown. Let the chicken rest before slicing into thin strips.
Make the Dressing: In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, chopped shallot, and herbs. Season with salt and pepper to taste, adjusting the flavors as needed.
Toss the Salad: In a large mixing bowl, combine the cooked orzo, basil pesto, balsamic vinegar, feta cheese, cherry tomatoes, cucumbers, kalamata olives, roasted bell peppers, and pepperoncini. Drizzle the dressing over the salad and toss gently to combine.
Add the Chicken: Add the sliced chicken to the salad and toss again to incorporate. You can also serve the chicken on top of the salad for a more organized presentation.
Serve: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.

For a vegetarian option, omit the chicken and replace with roasted chickpeas or extra feta.

Grilled zucchini, eggplant, or red onions can be added for extra smoky flavor.

Try substituting the feta with goat cheese or mozzarella for a different flavor profile.

If you don’t have orzo, couscous, quinoa, or any small pasta would work as a substitute.