Farro and Tomato Salad with Fish-Sauce Vinaigrette

Farro and Tomato Salad with Fish-Sauce Vinaigrette

from epicurious.com

Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.

Ingredients

  • 1garlic clove, grated
  • 3 tablespoonsfish sauce (such as nam pla or nuoc nam)
  • 2 tablespoonswhite wine vinegar
  • 1 tablespoonsugar
  • 1 cupsemi-pearled farro
  • kosher salt
  • 1 tablespoonolive oil
  • 1 bunchscallions, trimmed
  • 8 ouncessmall tomatoes, preferably heirloom, cut into 1/2" wedges
  • 8 ouncescherry and/or pear tomatoes, halved
  • 2persian cucumbers, thinly sliced
  • ½ cupparsley leaves
  • ½ cuptarragon leaves
  • freshly ground black pepper

Directions

  1. 1

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

  2. 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. 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. 4

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