Farro and Tomato Salad with Fish-Sauce Vinaigrette

Farro and Tomato Salad with Fish-Sauce Vinaigrette

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

Ingredients

  • garlic clove

    grated

    1
  • fish sauce

    such as nam pla or nuoc nam

    3 tbsp
  • white wine vinegar
    2 tbsp
  • sugar
    1 tbsp
  • semi-pearled farro
    1 c
  • kosher salt
  • olive oil
    1 tbsp
  • scallions

    trimmed

    1 bunch
  • small tomatoes

    preferably heirloom, cut into 1/2" wedges

    8 oz
  • cherry and/or pear tomatoes

    halved

    8 oz
  • persian cucumbers

    thinly sliced

    2
  • parsley leaves
    ½ c
  • tarragon leaves
    ½ c
  • 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.

Farro and Tomato Salad with Fish-Sauce Vinaigrette

Farro and Tomato Salad with Fish-Sauce Vinaigrette

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About this Recipe

Craving a vibrant, fresh side dish that's far from ordinary? This Farro and Tomato Salad with Fish-Sauce Vinaigrette is your answer for sunny spring and summer gatherings, offering a delightful twist on classic grain salads.

What makes this recipe truly special is its unique balance of flavors and textures, elevated by an Asian-inspired fish-sauce vinaigrette. You'll love the harmonious interplay of salty, subtly sweet, and tangy notes that coat every ingredient, creating an incredibly satisfying experience that stands out from typical salads.

Prepare for a burst of seasonal freshness with every bite. You'll encounter the tender, chewy texture of semi-pearled farro mingling with crisp Persian cucumbers and the juicy sweetness of small heirloom, cherry, and pear tomatoes. The pungent bite of scallions and the aromatic lift from fresh parsley and tarragon complete this herbaceous medley. This salad is naturally dairy-free and makes for a fantastic light lunch or a vibrant side dish for dinner.

This versatile grain salad welcomes a few simple adjustments. Feel free to use your favorite combination of small tomatoes, whether all cherry, a mix of heirloom wedges, or sweet pear varieties. While parsley and tarragon provide a unique herbal profile, ensure you have plenty of fresh herbs on hand for that vibrant finish. If you like a stronger garlic presence, you can always grate in a little extra to the vinaigrette base.

Serve this Farro and Tomato Salad as a refreshing main course on a warm day or alongside grilled proteins for a complete meal. It’s perfect for picnics, potlucks, or any occasion that calls for a bright, flavorful side.

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