Ingredients
c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
1 small yellow onion
1 small carrot
1 celery rib
12 oz. farro
5 c. water
kosher salt
3 tbsp. red wine vinegar
Freshly ground pepper
1/2 small red onion
1 small seedless cucumber
1 pt. grape tomatoes
1/4 c. chopped fresh basil
Preparation
Step 1In a large saucepan, heat 2 tablespoons of the 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. Let cool completely.Step 2In a large bowl, whisk the remaining 1/3 cup 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, and serve.
