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Bring vegetable broth and water to a boil in a medium sized sauce pan.
Pour orzo into the boiling water and stir.
Reduce to a simmer and cover pot.
Simmer covered until the orzo is cooked through and most of the vegetable broth has been absorbed, about 10 minutes.
Drain any excess broth and immediately toss the orzo in the olive oil.
Allow the orzo to cool completely.
Prep the veggies while the orzo cools.
Chop cucumber, cut tomatoes into quarters, cut olives in half and crumble the feta.
Zest the lemon and squeeze 2 tbsp of lemon juice out of it after zesting.
Chop the fresh herbs.
Pour cooled orzo into a large mixing bowl with the chopped veggies, feta, lemon juice, lemon zest, red wine vinegar and fresh herbs.
Toss to combine completely.
Serve chilled or at room temperature.