Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions, stirring once halfway through—you're looking for that tender, al dente bite where the centre is no longer chalky white but has turned a uniform, pale golden colour.

While the pasta bubbles away, halve the cucumbers lengthwise and scoop out the seeds with a teaspoon. Dice them into small, even cubes—about 1 cm—and tip them into a large salad bowl. You'll hear a soft, wet thud as they land; that's the sound of freshness.

Finely dice the red onion. If you want to tame its bite, rinse the diced onion under cold water in a sieve for 10 seconds, then shake dry. Add it to the bowl with the cucumber.

When the orzo is done, drain it in a colander and run cold water over it for about 20 seconds, until the steam stops rising and the grains feel cool to the touch. Shake the colander well to remove excess water—you want the orzo dry, not dripping.

Add the cooled orzo to the bowl with the cucumber and onion. Toss gently with your salad servers; you'll see the pale pasta grains start to pick up flecks of green from the dill you're about to add.

Sprinkle the chopped fresh dill and crumbled feta over the top. In a small jar, combine the olive oil, lemon juice, minced garlic, salt, pepper, and white wine vinegar. Screw on the lid and shake vigorously until the dressing looks emulsified and slightly cloudy.

Pour the dressing over the salad and toss everything together until every orzo grain glistens. Taste a single piece of cucumber—it should be crisp with a bright, herby tang. If you're adding shredded chicken, fold it in now.