Bring a large pot of salted water to a boil. Cook the orzo until just tender, 8 to 9 minutes. Drain well and rinse under cold running water until cool.

Dice cucumber, halve tomatoes, slice onion thinly, dice bell pepper, and halve olives. Place in a large bowl.

In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.

Add cooled orzo to the vegetables. Pour dressing over and sprinkle with dill and parsley. Toss gently until evenly coated.

Crumble feta over the salad. Toss once more, leaving some larger pieces on top. Serve at room temperature or chilled.