Bring 6 cups of water to a boil. Add teaspoon of salt. Add orzo to boiling water. Boil for about 9 minutes, stirring occasionally. Remove from heat and drain well. Let orzo cool at room temperature or refrigerate until ready to use. Fluff with fork before adding ingredients.
Prepare vegetables and herbs as directed. Toss vegetables, fresh oregano, and olive oil with orzo. Add feta cheese, if desired. Garnish with peperoncini. The salad is best when chilled.
The Kalamata olives and feta cheese add to the saltiness of this dish. Taste it before adding additional salt.