Heat the olive oil in a large saucepan over medium-high heat. prep

Add the orzo to the hot oil, stirring often, and cook until it begins to brown lightly. prep

Pour the boiling water over the orzo, stir in ½ teaspoon of salt, and cook for 10-12 minutes, until the orzo is tender but al-dente. cook

Drain the orzo and rinse under cold water until the water runs clear. Set aside to drain completely, stirring occasionally to prevent sticking. prep

While the orzo is cooling, quarter the cherry tomatoes, peel and finely chop the onion and cucumber, and quarter the Kalamata olives. prep

Transfer the cooled orzo to a large mixing bowl. Add the chopped vegetables and fresh herbs. assemble

To make the dressing, whisk together extra virgin olive oil, red wine vinegar, dried oregano, and lemon zest in a small bowl. mix

Pour the dressing over the orzo mixture and stir to coat everything evenly. mix

Add the cubed feta and gently stir to combine, being careful not to break up the feta too much. assemble

Season with salt and black pepper to taste, then refrigerate for 1 hour to allow the flavors to meld. finish