Farro is a nutty Italian grain and it adds the perfect touch to this summer salad! Get the recipe below from Marco Canora!
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
