courtesy of Bon Appetit

I have embellished this simple and delicious summer salad taken from Epicurious

Ingredients
1 3/4 cups crumbled feta cheese (about 8 ounces)
3 large cucumbers (about 2 1/2 pounds), peeled, seeded, cut into 1/2-inch pieces (about 4 1/2 cups)
1/4 cup olive oil
1 1-pound box orzo
4 cups yellow corn kernels (shaved from about 4 ears)
handful of Cherry tomatoes, halved or 3 to 4 Roma tomatoes, chopped
1 small shallot, diced or 1/2 sweet onion sliced thin (optional)
Juice of one lemon (or lime)
Flaky salt and fresh cracked pepper
handful of basil, torn or sliced into ribbons

Method

1. Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon fresh squeezed lemon juice in processor. Process until smooth. Season dressing to taste with salt and pepper.
2. Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers, tomatoes, basil and sweet onion(optional) toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and basil.