Rinse and halve cherry tomatoes.

Cut cucumber in half lengthwise, then in half or thirds again lengthwise. Then cut each baton into ½-inch chunks.

Trim the excess leaves and corn silk off the ear of corn. Heat corn in the microwave for 3 minutes, then let it sit for 1-2 minutes before removing from microwave. When it is cool enough to peel, peel back the leaves and remove the corn silk. Then, holding the ear of corn upright with the peeled-back leaves, use a chef’s knife to cut the kernels off the cob. It’s best to do this into a large bowl so that the corn kernels don’t spray all over your cutting board or counter.

Bring a large pot of salted water to a boil.

Add orzo pasta, and cook until just done, referring to the cooking times on your package.

While orzo is cooking, make the vinaigrette by whisking together red wine vinegar, olive oil, kosher salt, and freshly ground black pepper.

When orzo is done, drain and put in a large bowl.

Toss orzo with a couple of tablespoons of the vinaigrette and stir well, cooling off the pasta.

Continue to let the pasta cool for a few minutes.

When the orzo is no longer steaming, add the cherry tomatoes, cucumbers, corn, and basil. Then add the rest of the vinaigrette.

Stir in the feta cheese gently, and serve.