Greek Orzo Salad

1. In a large pot, boil water. Once boiling, add salt and the orzo. Cook for 5-7 minutes, or until the orzo is al dente. Drain the orzo with a colander and run it under cool water to stop the cooking process. Set aside.
2. Wash the vegetables, pat dry. Cut the tomatoes and olives into halves. Chop the cucumber, peppers, and onion into a fine dice. Coarsely mince the herbs. Place all in a large bowl.
3. Mix all of the vinaigrette ingredients together in a deep measuring cup, jar, or bowl. Whisk vigorously until well-combined.
4. Dry the halloumi cheese with paper towels. Add the canola oil to a skillet over medium-high heat, and allow to warm until the oil is hot. Pan fry the halloumi, turning with tongs until both sides are nicely golden brown -- about 1-2 minutes per side. Remove from the pan and cut into 1" pieces.
5. Add the cooked orzo to the vegetables, drizzle with the vinaigrette and toss until the ingredients are well-coated. Add additional salt and pepper to taste. Top the orzo salad with the fried halloumi pieces. Enjoy immediately!

Vinaigrette Ingredients:

• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 1/2 cup olive oil
  
• 1/4 cup fresh lemon juice
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper