Craft the Citrus Vinaigrette: In the small jar, combine the zest of the whole lemon and its juice (approximately 3 tablespoons / 45 ml). Add the extra virgin olive oil, red wine vinegar, sumac, ⅔ teaspoon coarse sea salt, and ⅓ teaspoon freshly ground black pepper. Seal the jar tightly and shake vigorously for about 30 seconds, or until the mixture is well-combined and slightly thickened (emulsified). Set aside to allow the flavors to meld while you prepare the other components.

Prepare the Garden Medley: Rinse the grape tomatoes and cut them into halves; if they are large, quarter them. Dice the English cucumber into bite-sized pieces (about ½-inch / 1.25 cm); if it has large seeds, you may wish to scoop them out first. Finely chop the red onion. Roughly chop the mixed fresh basil and mint leaves. Place all prepared vegetables and herbs into the spacious salad bowl.

Boil the Orzo: Fill the pasta pot or stockpot with at least 4 quarts (approx. 3.8 liters) of water. Adding a generous amount of water helps the orzo cook evenly and prevents sticking. Add 1 tablespoon of coarse sea salt to the water and bring it to a vigorous, rolling boil over high heat. Pour in the orzo pasta and stir for the first minute to prevent clumping. Continue to cook, stirring occasionally, for 8-10 minutes, or until the orzo is 'al dente' – tender through but still offering a slight resistance to the bite.

Refresh the Orzo: Once cooked, immediately drain the orzo through the colander. Rinse the pasta thoroughly under cool running water for at least 30 seconds. This action stops the cooking process and washes away excess starch, which helps keep the orzo grains separate. Shake the colander well to remove as much residual water as possible.

Combine and Toss: Add the cooled and drained orzo to the spacious salad bowl containing the prepared vegetables and herbs. Give the citrus vinaigrette another quick shake and pour it over the salad ingredients. Gently toss everything together with large spoons or salad tossers until all the components are evenly coated with the glistening dressing.

Rest and Serve: For the flavors to fully marry, cover the salad and let it rest at room temperature for 10-15 minutes, or if you prefer a chilled salad, refrigerate for at least 30 minutes before serving. Just before presenting, taste the salad and adjust with a little more salt or pepper if desired.