Bring a large pot of salted water to a boil. Add the farro and cook according to package instructions (15-20 minutes). Drain and spread on a baking sheet to cool.

Dice the cucumber, halve the tomatoes, and chop the red pepper. Finely mince the red onion. Combine all vegetables, olives, and parsley in a large mixing bowl.

In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Emulsify the dressing.

Once the farro has cooled, add it to the bowl with the vegetables. Pour the dressing over and toss to combine. Gently fold in the feta cheese.

Transfer to a serving platter and enjoy.