1/3 C. plus 2T. extra-virgin olive oil
1 small yellow onion, quartered
1 small carrot, halved
1 celery rib, halved
12 oz. farro (1 3/4 C.)
5 C. water
Kosher salt
3 T. red wine vinegar
Freshly ground pepper
1/2 small red onion, thinly sliced
1 small cucumber, halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes, halved
1/4 C chopped fresh basil.
In a large pan, heat 2T. oil. Add the yellow onion, carrot and celery. Cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes. Season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Cool completely.
In a large bowl, whisk the remaining 1/3 C. of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil. Season with salt and pepper. Serve.
