summer farro salad

plus 2 tablespoons extra-virgin olive oil

small yellow onion, peeled and quartered

small carrot, peeled and cut in half

small fennel bulb, quartered

or 1 & 3/4 cups farro

water

Sea salt

sherry vinegar

freshly ground black pepper

small red onion, thinly sliced

small cucumber, seeds removed and thinly sliced crosswise

grape tomatoes, halved

Italian pepper, sliced in thin rings

chopped fresh basil