Cook the orzo in salted water according to the package directions. Be sure not to over cook it. Drain well and allow to cool.
(This is an optional step, depending on your taste: I like to soften and remove the bitterness from some greens before I cook them. If you skip this step, then toss the kale in the olive oil for a longer amount of time in the next step until it is fully cooked)
Boil a quart of water. Place the kale in a glass heat-proof bowl and cover with boiling hot water for 2-3 minutes until the desired texture and taste is achieved. You are looking for the leaves to soften slightly and a neutral flavor, free of bitterness. When ready, drain and spin or air dry.
Heat the 2 tsp of olive oil in a large frying pan and add the pinch of red pepper flakes, stir for 1 minute. Add the kale, and toss gently for just a minute or two. Immediately place the kale in a large bowl that will house the salad.
Add the cooled orzo and the chopped onions to the bowl with the kale. Mix gently to combine.
To make the dressing, mix together the lemon juice, lemon zest, vinegar, cumin, herbs, salt, and pepper. Slowly whisk in the olive oil.
Add the dressing a few tablespoonfuls at a time to the salad and mix gently but thoroughly until the desired consistency is obtained. You may not need all of the dressing.
Add the crumbled feta and the cherry tomatoes to the salad and mix very gently. Taste and adjust for seasonings. Serve and enjoy!