Instructions

1. Add the salt to the water in a large pot and bring to a rolling boil. Add the orzo, cooking until just tender, about 7 to 10 minutes depending on the brand. I recommend taste testing at 6 or 7 minutes. 
2. While the orzo is cooking, you can make the dressing. In a small bowl, whisk together the ¼ cup of olive oil, pomegranate molasses, lemon zest, lemon juice, olive brine, oregano, salt, and sugar until glossy and emulsified.
3. When the orzo is cooked, drain and transfer to a large bowl. Immediately toss with the dressing and then spread out onto a tray to cool completely and prevent clumping. Set aside.
4. Slice the cucumber lengthwise and then into ¼-inch half-moons. Spread out flat in one layer on a large plate or tray and sprinkle with the salt. Let your cucumber slices sit for 15 minutes, then rinse and dry thoroughly on a paper towel. Place in a small bowl and toss with the vinegar. Set aside in the refrigerator.
5. Crumble the feta into a large mixing bowl, then add the ¼ cup olive oil, remaining lemon zest, black pepper, and yogurt. Mash with a fork to roughly combine, then use a whisk to whip the mixture vigorously until it becomes a smooth, spoonable cream. The consistency should resemble ricotta at this point. You can add the extra tablespoon of yogurt and whip again if it is too thick. There will be some lumps of feta in the mixture—that’s to be expected! Set aside.
6. Transfer the dressed orzo to a large bowl and fold in the cucumber, olives, mint and ¼ cup of pomegranate seeds.
7. To serve, smear a thick dollop of whipped feta with the back of a spoon onto individual plates or shallow bowls. Top with the orzo salad (leaving some whipped feta exposed). Finish with a sprinkle of pine nuts, some fresh cracked pepper, and a final scatter of pomegranate seeds.