Summer Farro Salad

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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

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