Cook the pasta: Heat the broiler to high or the oven to 500 degrees. Bring a large pot of salted water to a boil. Once boiling, add the orzo to the pot and cook for 8-9 minutes, until al dente. Drain and rinse under cold water.

Wash and dry all produce. Meanwhile, pick the mint leaves of the stems, discarding the stems. Thinly slice the mint leaves. Halve the lemon. Peel and halve the cucumber lengthwise, then scoop out the seeds with a spoon. Thinly slice the cucumber into half moons. Thinly slice the garlic. Halve, peel and thinly slice the onion. Halve, pit, and dice the nectarine and peach into 1-inch cubes.

Place the nectarine and peach on a lightly oiled baking sheet and broil for 4-6 minutes, until lightly charred.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic to the pan and cook for another 1-2 minutes, until fragrant. Season with salt and pepper.

Remove the pan from the heat and toss in the orzo, peach, nectarine, cucumber, feta, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper.

Serve: Divide the orzo salad between bowls and sprinkle with mint. Enjoy!