Serves 6

1 1/2 Cups Farro
1/2 Red Onion, julienned
1 Head of Fennel, julienned
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Sherry Vinegar
1 Each Basket of Sungold Cherry Tomatoes, halved
1 Each Basil Bunch, cut in chiffonade
Kosher Salt and Freshly Ground Black Pepper

In a pot of boiling salted water, cook the farro until done, about 10 minutes. Drain. Transfer to large bowl.

Meanwhile, in a medium sauté pan on medium high heat, caramelize the onion and fennel in a few Tbsps of olive oil, about 5 minutes. Add to the farro. Toss in the olive oil, vinegar, tomatoes, and basil. Season to taste with salt and pepper.