Ingredients
1cupextra virgin olive oil
2tbspextra virgin olive oil
1small yellow onion
1small carrot
1celery rib
12ozfarro
5cupswater
kosher salt
3tbspred wine vinegar
freshly ground pepper
½small red onion
1small cucumber,seedless
2cupsgrape tomatoes
¼cupfresh basil,chopped
Preparation
In 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.
Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat for about 10 minutes, until the farro is barely tender; season with salt.
Cover and simmer until the farro is al dente, for about 10 minutes longer.
Drain the farro and discard the onion, carrot, and celery. Let cool completely.
In a large bowl, whisk the remaining ⅓ 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.
Serve and enjoy!
