Fill a pot with 8 cups of water and 1 teaspoon salt and bring to a boil. Add farro and let boil uncovered until soft, about 30 minutes. Drain farro and spread on a baking sheet to cool.
While farro is cooking, prepare vinaigrette. Add red wine vinegar, mustard, garlic, honey, oregano, salt and pepper to a medium bowl and whisk well to combine. While whisking, drizzle in olive oil until fully incorporated. Taste and add additional honey or salt as needed.
Add cooled farro to a large bowl, followed by romaine, radicchio, provolone, salami, red onion, pepperoncini, chickpeas, basil and tomatoes. Season everything with a few pinches of salt, then drizzle with about half of the dressing.
Toss everything together until well coated, taste, and add more dressing as desired.
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