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Authentic Greek feta — horiatiki salad, spanakopita, baked
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl. Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.) Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.