In a medium pot, combine 4 cups of vegetable stock and 1 cup of water, bringing to a gentle boil over medium-high heat.

Once the liquid is boiling, add 1 cup of orzo and cook according to package instructions, usually 8-10 minutes.

Drain and rinse the orzo under cold water to halt cooking.

In a large mixing bowl, add the cooled orzo and drizzle in 3 tablespoons of olive oil, tossing to coat.

Add crumbled feta, roasted garlic, and shallot to the orzo, followed by cherry tomatoes, cucumber, and olives.

Add lemon zest and juice, fresh herbs, red wine vinegar, and salt and pepper, stirring to combine.

Cover and refrigerate for at least 1 hour before serving.