Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until just al dente according to package directions. Don’t overcook—it should have a slight bite.

Drain and cool: Drain the orzo in a colander. Rinse briefly under cool water to stop the cooking and prevent sticking. Shake off excess water and transfer to a large mixing bowl.

Whisk the dressing: In a small bowl, whisk together olive oil, juice and zest of 1–2 lemons, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Taste and adjust acidity and salt.

Toss the warm orzo: Pour half the dressing over the warm orzo and toss to coat. This helps the pasta absorb flavor and keeps it from clumping.

Prep the vegetables: Halve the tomatoes, dice the cucumber and red bell pepper, and finely mince the red onion. Slice the olives. Pat vegetables dry if very wet so the salad doesn’t get watery.

Add the mix-ins: Add tomatoes, cucumber, bell pepper, red onion, and olives to the orzo. Toss gently.

Fold in herbs and feta: Chop parsley, dill, and mint. Fold most of the herbs and the crumbled feta into the salad, reserving a little for garnish.

Finish with dressing: Add the remaining dressing and toss again. Adjust seasoning with salt, pepper, extra lemon juice, or a splash more vinegar if needed.

Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Garnish with remaining herbs and a drizzle of olive oil before serving.