Farro and Tomato Salad with Fish-Sauce Vinaigrette
A fresh and vibrant salad combining chewy farro with charred scallions, heirloom tomatoes, and cucumbers, dressed in an umami-rich fish sauce vinaigrette. Herbs like parsley and tarragon add a bright, aromatic finish.
Ingredients
- •1 clove garlic clove, grated
- •3 tablespoons fish sauce (such as nam pla or nuoc nam)
- •2 tablespoons white wine vinegar
- •1 tablespoon sugar
- •1 cup semi-pearled farro
- •1 to taste Kosher salt
- •1 tablespoon olive oil
- •1 bunch bunch scallions, trimmed
- •8 ounces small tomatoes, preferably heirloom, cut into 1/2" wedges
- •8 ounces cherry and/or pear tomatoes, halved
- •2 whole Persian cucumbers, thinly sliced
- •½ cup parsley leaves
- •½ cup tarragon leaves
- •1 to taste Freshly ground black pepper
Cooking Instructions
- 1.
Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
3 min
- 2.
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20-25 minutes. Drain; transfer to a large bowl.
25 min
- 3.
Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.
10 min
- 4.
Vinaigrette can be made 1 week ahead. Cover and chill.
