Delicious Greek Orzo

When I spotted this recipe at Taste Buds , I knew I wanted to make it. I remembered that I made a delicious orzo salad before, but didn't realize how similar it was. They did have distinct flavors even though many of the ingredients are the same and I like them both. I would have loved to have kalamata olives in it, but they're a bit of a splurge right now since I'm the only one here who likes them. I'm about to eat some of the leftovers for lunch today.
Delicious Greek Orzo

1 c. uncooked orzo
1/2 c. diced cucumber, seeds removed
1/3 c. diced red onion
1/3 c. fresh minced parsley
3 T. freshly squeezed lemon juice
1 T. olive oil
1 t. dried oregano
1/2 t. salt
1/4 t. pepper
1 c. diced tomato (optional)
1/2 c. crumbled feta cheese
1/4 cup chopped, pitted Kalamata (or black) olives

Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread brushed with olive oil and sprinkled with a little kosher salt and warmed through on grill.