Bring a large pot of salted water to a boil and add the orzo. Cook until the pasta is al dente and still has a slight firmness to it—usually about 9-10 minutes, though check the package instructions as timing can vary by brand. Drain the orzo in a colander and rinse briefly under cool water to stop the cooking process and prevent it from becoming mushy. Set aside to cool completely while you prepare the vegetables.

While the orzo cooks, prepare all your vegetables for a smooth assembly. Seed and slice the cucumbers into 1/4-inch thick chunks, halve the tomatoes through the stem, slice the olives, mince the red onion finely, and chop the parsley and fresh dill. I like to keep the cucumber unpeeled for both texture and visual appeal—it gives the salad a more rustic, fresh quality. Measure out the mint as well. Having everything prepped and ready means the assembly will be quick and efficient.

In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper. The acidity from the lemon juice and vinegar will brighten all the flavors, while the oregano adds that essential Mediterranean character. I always use freshly squeezed lemon juice here because it makes a noticeable difference in the final flavor—bottled juice just can't compete. Let the dressing sit for a minute so the oregano can bloom slightly in the liquid.

In a large mixing bowl, combine the cooled orzo with the sliced cucumbers, halved tomatoes, olives, minced red onion, chopped parsley, mint, and dill. Toss everything together gently to distribute the vegetables and herbs evenly throughout the pasta. This is when you want to be gentle—you're looking to coat everything together, not to break down the delicate vegetables.

Pour the dressing from Step 3 over the orzo mixture and toss everything together until the orzo and vegetables are well coated. The orzo will absorb the dressing beautifully as it sits. Now crumble the feta cheese over the top and fold it in gently—I prefer Valbreso feta because it has a creamier texture and less aggressive saltiness than some other varieties, which means it won't overpower the fresh flavors of the salad. Toss one final time to incorporate.

Transfer the salad to a serving bowl or container and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together and gives the orzo time to fully absorb the dressing. The salad can be made several hours ahead and will actually taste better as the flavors continue to develop. Give it a quick stir before serving to redistribute any dressing that may have settled.