For the dressing:
Zest and juice of 1 lemon
2 tsp white wine vinegar
1/4 tsp zahtar
Pinch of kosher salt
Pinch of fresh black pepper
1/4 cup extra-virgin olive oil
For the salad:
1-1/2 cups whole wheat (or regular) orzo
2 cups chopped English (seedless) or Persian cucumber
1/2 cup crumbled feta cheese
1/4 cup roughly chopped Kalamata olives, rinsed and drained
2 Tbsp roughly chopped fresh mint leaves
In a small measuring cup, whisk together the lemon zest and juice, vinegar, zahtar, salt and pepper. In a slow stream, add the olive oil, and continue whisking until the ingredients are combined. Set aside.
Bring 2 quarts of water to a boil in a sauce pan. When the water boils, add the orzo. Reduce heat to low and cook for 6 minutes. Drain, rinse briefly under cool water, drain again, and transfer to a mixing bowl.
Toss the orzo with half of the dressing, and let it sit for a few minutes to absorb. Then, add the cucumber, feta, olives and mint. Toss well, and add only as much dressing as you need to moisten the ingredients.
If you're not serving right away, reserve any leftover dressing, and refrigerate it in a separate jar. Refrigerate the orzo for up to two days. When you're ready to serve, add the reserved dressing as needed.