In a pot, bring broth to a boil. Stir in the orzo and cook until al dente, about 8 minutes. Drain any excess liquid and let it cool just a bit.

While the orzo cooks, prep your veggies. Chop tomatoes, cucumber, red onion, and olives. The kitchen will smell unreal good.

In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. This is the dressing, and it’s basically sunshine in a bottle.

Add the cooled orzo to the bowl. Toss with the dressing until every grain glistens. Then fold in tomatoes, cucumber, onion, olives, and parsley.

Crumble feta on top. Give it one last gentle toss to distribute the cheese without turning it into a feta avalanche.

Taste and adjust seasoning. If you’re feeling fancy, add a squeeze more lemon or a pinch of oregano.