Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until just al dente, about 7–9 minutes. Stir occasionally to prevent sticking.

Rinse and cool: Drain the orzo and quickly rinse under cold water to stop the cooking. Shake off excess water very well so the salad doesn’t get watery.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon, garlic, salt, pepper, oregano, and red pepper flakes until emulsified.

Prep the veggies: Halve tomatoes, dice cucumber, finely chop red onion, and slice olives. Crumble the feta and chop the herbs.

Combine: In a large bowl, add cooled orzo, tomatoes, cucumber, red onion, olives, parsley, and mint. Pour in about two-thirds of the dressing and toss to coat.

Add feta: Gently fold in the feta so it stays in soft chunks. Taste and add more dressing, salt, or pepper as needed.

Chill (optional but recommended): Cover and refrigerate for 20–30 minutes to let flavors meld. Give it another toss and adjust seasoning before serving.

Serve: Finish with a drizzle of olive oil or an extra squeeze of lemon if you like. Enjoy cold or at room temperature.