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Ingredients

• 1/3 cup  plus 2 tablespoons extra-virgin olive oil
• 1   small yellow onion, quartered
• 1   small carrot, halved
• 1   celery rib, halved
• 12 ounces  farro (1 3/4 cups)
• 5 cups  water
•   Kosher salt
• 3 tablespoons  red wine vinegar
•   Freshly ground pepper
• 1/2   small red onion, thinly sliced
• 1   small seedless cucumber, halved lengthwise and thinly sliced crosswise
• 1 pint  grape tomatoes, halved
• 1/4 cup  chopped fresh basil

Description

Marco Canora Says You Can Swap In Any Starch--like Bread Or Pasta--for The Farro (a Nutty Italian Grain) In This Recipe. Simmer The Farro In Water With Sauteed Onion, Carrots And Celery. The Aromatic Vegetables Add Delicate Flavor To The Cooked Grains.

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