While you prepare to cook the pasta, whisk together the red wine vinegar, lemon juice, dried oregano, and sea salt in a small bowl until the salt dissolves. Slowly whisk in the extra-virgin olive oil and red pepper flakes to emulsify the dressing. Set aside. Meanwhile, dice the Persian cucumbers, halve the cherry tomatoes, drain and rinse the chickpeas, crumble the feta into large chunks, finely dice the red onion, halve the Kalamata olives, and tear the fresh basil. Having everything prepped and ready will make assembly quick and keep the salad fresh.

Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, usually about 9-10 minutes, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite to it. Drain the pasta in a colander, then immediately toss it with a little of the dressing to prevent it from sticking together as it cools.

Spread the dressed orzo on a baking sheet or large plate to cool for about 5 minutes—this prevents the warm pasta from wilting the delicate basil and ensures a better texture. Transfer the cooled orzo to a large serving bowl and add the cucumbers, tomatoes, chickpeas, feta chunks, red onion, and Kalamata olives from Step 1. I like to add the feta in larger chunks rather than crumbling it finely, as it holds up better and creates nice bites throughout the salad.

Pour the remaining dressing over the salad, add the torn fresh basil and freshly ground black pepper, then toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed—you may want a touch more salt or a squeeze of lemon depending on your preference. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together beautifully.