Bring a large pot of salted water to a boil. Add orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions). Drain in a colander and set aside.

Combine orzo, tomatoes, cucumber, parsley and oregano in a mixing bowl.

Whisk together olive oil, lemon juice, salt and black pepper to taste. Pour over the salad and stir.

Sprinkle with feta cheese and serve at room temperature.