Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, usually about 8-10 minutes, until al dente.

Drain the orzo and rinse it under cold water to stop the cooking process. Let it drain completely.

While the orzo cools, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Cut the olives in half and crumble the feta cheese.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

In a large mixing bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, and fresh herbs. Toss everything together gently.

Pour the dressing over the salad and toss thoroughly to coat everything evenly. Add the crumbled feta and give it one final gentle toss.

Taste and adjust seasonings as needed.

Refrigerate the Mediterranean orzo salad for at least 30 minutes before serving.