Dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes lengthwise, dice the red onion and yellow bell pepper into similar-sized pieces, and mince the garlic. Chop the parsley and mint, keeping them separate. Pit and halve the Kalamata olives if needed. Having all vegetables prepped before cooking ensures the assembly moves quickly and prevents the orzo from cooling too much while you're chopping.

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I always use De Cecco for the best firm texture. Drain the orzo and rinse briefly with cool water to stop the cooking process and remove excess starch, but don't over-rinse as you want some starch to help the dressing cling to the pasta. Transfer to a large mixing bowl while still warm, as warm pasta absorbs flavors better than cold pasta.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Let it sit for a minute to allow the garlic and oregano to bloom and release their flavors. Extra virgin olive oil provides a much richer flavor profile than regular olive oil, which makes a real difference in a simple vinaigrette like this.

Pour the dressing over the warm orzo and stir well, ensuring all the pasta gets coated. Add the diced cucumber, halved tomatoes, diced red onion, diced yellow bell pepper, and halved Kalamata olives. Toss everything together gently but thoroughly so the vegetables are evenly distributed and the warm pasta absorbs the dressing flavors.

Gently fold in the feta chunks (I prefer President chunks over pre-crumbled for better moisture and texture) and most of the chopped parsley and mint, reserving a small amount of herbs for garnish. Fold gently so the feta chunks stay intact rather than breaking apart into fine crumbles. Taste and adjust the seasoning with additional salt and pepper as needed.

Transfer the salad to a serving bowl or refrigerator-safe container and chill for at least 30 minutes to allow the flavors to meld together. Before serving, give it a gentle stir and taste again—the pasta may absorb some liquid, so you might want to add a splash more vinegar or olive oil to refresh the dressing. Garnish with the reserved fresh herbs and serve chilled or at room temperature.