In a medium pot, bring 2 cups of water to a boil and add 1 cup of uncooked orzo. Cook for about 10 minutes until al dente, then drain and rinse under cold water.

In a mason jar, combine ¼ cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of dried oregano. Shake until emulsified.

In a large mixing bowl, add 1 cup of halved cherry tomatoes, 1 cup of quartered cucumbers, and ½ cup of sliced olives. Pour dressing over and toss gently.

Add the cooled orzo, ½ cup of crumbled feta cheese, and 2 cups of baby spinach to the vegetable mixture. Toss gently to combine.

Taste the Orzo Salad and adjust seasoning with more salt, black pepper, or lemon juice if needed.