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1
On a shallow platter, combine 2 tablespoons of the olive oil with 2 tablespoons of the vinegar and season generously with salt and pepper.
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2
Add the onion slices and turn to coat, keeping the slices intact; let stand at room temperature for 30 minutes.
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3
Light a grill or preheat the broiler.
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4
Grill the onions over a medium-hot fire or broil for about 8 minutes, until softened and charred in spots.
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5
Return the onions to the platter and let cool.
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6
Coarsely chop the onions and transfer them to a large bowl.
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7
In a large pot of boiling salted water, cook the fregola until al dente.
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8
Drain well, shaking off any excess water.
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9
Return the fregola to the pot, add 1/4 cup of the oil and toss to coat.
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10
Spread the fregola out on a large rimmed baking sheet to cool.
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11
Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil.
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12
Add the pine nuts and cook over moderate heat, stirring constantly, until golden, about 4 minutes.
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13
Drain on paper towels and let cool.
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14
Add the remaining 1 tablespoon of olive oil to the skillet along with the carrots and celery and cook over moderate heat until softened, about 4 minutes.
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15
Transfer to a plate and let cool.
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16
Add the fregola to the bowl with the grilled onions.
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17
Add the carrots and celery, pine nuts, cilantro, parsley and the remaining 1 tablespoon of vinegar.
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18
Season with salt and pepper and serve.
