Farro and Tomato Salad with Fish-Sauce Vinaigrette

From the kitchen of Carly

Chewy farro absorbs a pungent fish-sauce vinaigrette, then gets tossed with charred scallions and ripe tomatoes. The umami-forward dressing cuts through the grain's nuttiness while fresh herbs brighten everything. A salad that tastes better the next day.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 garlic clove, grated
  • 13 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 12 tablespoons white wine vinegar
  • 11 tablespoon sugar
  • 11 cup semi-pearled farro
  • 1Kosher salt
  • 11 tablespoon olive oil
  • 11 bunch scallions, trimmed
  • 18 ounces small tomatoes, preferably heirloom, cut into 1/2" wedges
  • 18 ounces cherry and/or pear tomatoes, halved
  • 12 Persian cucumbers, thinly sliced
  • 11/2 cup parsley leaves
  • 11/2 cup tarragon leaves
  • 1Freshly ground black pepper

Instructions

  1. Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.

  2. Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.

  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.

  4. Vinaigrette can be made 1 week ahead. Cover and chill.