Farro and Tomato Salad with Fish-sauce Vinaigrette


For the vinaigrette:

1 garlic clove, grated

3 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons white wine vinegar

1 tablespoon sugar

Farro and assembly:

1 cup semi-pearled farro

Kosher salt

1 tablespoon olive oil

1 bunch scallions, trimmed

8 ounces small tomatoes, preferably heirloom, cut into 1/2" wedges

8 ounces cherry and/or pear tomatoes, halved

2 Persian cucumbers, thinly sliced

1/2 cup parsley leaves

1/2 cup tarragon leaves

Freshly ground black pepper




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

Do Ahead

Vinaigrette can be made 1 week ahead. Cover and chill.
Farro and assembly:

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

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.

Courtesy of Epicurious.com

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