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In a 4-quart saucepan, bring 12 cups water and 1 tablespoon of the salt to a boil over medium-high heat. Meanwhile, place rice in a medium bowl, and add cold water to cover. Wash rice, agitating grains using your hand, 10 to 15 seconds. Pour off water, and wash one more time. Drain and rinse rice under cold water in a fine wire-mesh strainer, 10 to 15 seconds. Drain completely, about 30 seconds.
Add drained rice to boiling water in saucepan; cook over medium-high, uncovered, stirring occasionally, until tender, 12 to 14 minutes. Drain rice well, and spread evenly on a large rimmed baking sheet. Let cool slightly, about 10 minutes.
Whisk together vinegar, mustard, garlic powder, black pepper, and 1 teaspoon of the salt in a medium bowl. Gradually whisk in ¼ cup of the olive oil until emulsified. Set aside.
Transfer cooled rice to a large bowl. Stir in chopped mint, chopped oregano, ¼ cup of the vinaigrette, remaining ¼ cup olive oil, and remaining ½ teaspoon salt. Set aside. Add tomatoes and onion to the remaining vinaigrette; toss to coat. Let stand, uncovered, at room temperature, 5 minutes. Add tomato mixture, olives, cucumbers, banana peppers, and ¾ cup feta cheese to rice mixture; toss to combine. Top with remaining ¼ cup feta, and garnish with mint leaves. Serve warm or at room temperature.