Bring 2 pots of water to a boil. One pot will be for the orzo and the other for the corn. Alternatively, you can grill the ears of corn instead of boiling them if you would like. In the pot for the orzo, add salt into the boiling water and then add in the orzo. Cooke the orzo until al dente, about 7 minutes. When the orzo is done, pour the orzo into a strainer and rinse under cold water until the orzo has cooled. In the pot for the corn, do not add salt and add in the corn. Cook for 5-7 minutes. When the corn is done, remove it from the water and allow it to cool.
Pre-season the halved cherry tomatoes by mixing them together with 1/2 tbsp pf olive oil and 1/2 tsp kosher salt. Set aside.
When the corn has cooled, stand the corn ear on its bottom end and slice the kernels off of the cob.
In a large bowl, mix together the orzo, tomatoes, cucumber, corn, spinach, feta, mint, dill, and basil herb vinaigrette. Lastly, season with 1 tsp of kosher salt and mix until incorporated. Enjoy!