INGREDIENTS
1 cup
cooked orzo, al dente (room temperature or cold)
1/2 cup
cherry tomato halves
1 cup
cucumber chunks
1 cup
Kalamata olive halves (pits removed)
1/2 cup
crumbled feta cheese
1/4 cup
sour cream
1/8 cup
lemon juice
1 tsp
dill
1/2 tsp
kosher salt