Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo and let it cook according to package instructions, usually around 8-10 minutes. You want it al dente, so don’t go too far! Set a timer and keep an eye on it.

While the orzo is cooking, grab a cutting board. Dice your cucumber and slice the cherry tomatoes in halves. I usually opt for English cucumbers because they have fewer seeds and a firmer texture, but you can use any variety you like.

In a skillet, add a drizzle of olive oil over medium heat. Toss in the chopped red onion. Sauté for about 3 minutes until they become translucent. This step mellows the bite of the onion, making it more palatable in the salad.

In a large bowl, whisk together your olive oil, fresh lemon juice, salt, and pepper. This dressing will tie everything together harmoniously. Want a little kick? You could also add a hint of Dijon mustard for an extra layer of flavor.

Once the orzo is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Add the cooled orzo to the bowl with the dressing. Toss it together. Now, add the sautéed onions, diced cucumbers, halved tomatoes, capers, and crumbled feta. Gently mix it up, careful not to crush the feta.

Fold in the chopped basil and add toasted pine nuts for that crunch factor. Give the salad one last gentle toss. Taste and adjust seasoning if necessary. It’s time to serve!

For the finishing touch, add some extra basil on top and place lemon wedges around the serving dish. Presentation matters, folks!