Cook farro according to package directions.

Meanwhile, chop romaine lettuce, halve the cherry tomatoes, peel and dice the cucumbers, and mince the red onion. Combine the ingredients in a large salad bowl. Add in crumbled feta cheese.

In a small bowl, combine 3 TBSP of olive oil, the red wine vinegar, lemon juice and honey. Whisk to combine well, and evenly distribute over the salad.

Once the farro is done cooking, remove from heat and add in the remaining 1 TSP olive oil, oregano, salt and pepper. Stir to combine, then allow it to slightly cool before adding into the salad bowl.

Toss everything together before serving.