Original recipe from New Seasons 1 lb orzo 1/4 cup extra virgin olive oil 2 teaspoons dried oregano 1/4 cup red wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup feta cheese, crumbled 2 red bell peppers, seeded and diced 1 cucumber, diced 1 cup Kalamtata olives, pitted and chopped 2 Roma tomatoes, diced
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Original recipe/pics are from Serious Eats/J. Kenji Lopez-Alt Eccellente! 400g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting 10g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling 4g instant yeast (0.15 ounces; about 1 teaspoon) 275g water (9.5 ounces; about 1 cup plus 3 table spoons) 8g extra-virgin olive oil
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