3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
1/2 cup feta cheese, crumbled
16 medium shrimp, peeled and de-veined

1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl.

2. Place dill, vinegar, and mustard in a blender (or food processor, but watch your liquid line) and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.

3. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.

4. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Top orzo with shrimp and serve.

The only change I made was cutting down the amount of feta (I like it, but I really wanted the dill to stand out.), and I used vine ripened tomatoes, instead of the grapes, because that’s what I had on hand.

Tom and I both ate it, and there was a TON left over. I ate it all week and didn’t get sick of it at all, which is rare, so this will definitely be showing up on our table again really soon. It’s a perfect summer dish, and we have some garden tomatoes that are almost ripe!