Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta well and rinse briefly with cold water to stop the cooking process.

Prepare the Vinaigrette: While the orzo is cooking, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl. Set aside.

Chop the Vegetables: Chop the cucumber, tomatoes, red onion, and fresh herbs.

Combine Everything: In a large serving bowl, combine the cooked and cooled orzo, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, parsley, and dill.

Dress and Serve: Pour the lemon vinaigrette over the salad and toss gently to combine everything. For the best flavor, let the salad sit for about 15-20 minutes before serving to allow the orzo to absorb the dressing.