Photo by Peden & Munk.
Salty, crunchy, and herbaceous—a perfect side dish for grilled meats or fish.
Recipe information
Yield
4 servings
Ingredients
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
Preparation
Vinaigrette:
Step 1
Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
Farro and assembly:
Step 2
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.
Step 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.
Do Ahead
Step 4
Vinaigrette can be made 1 week ahead. Cover and chill.
Recipe notes
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