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Bon Appétit

Farro and Tomato Salad with Fish-Sauce Vinaigrette

By Joshua McFadden

4.8

(11)

Photo of farro and tomato salad from Joshua McFadden of Ava Gene's.
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

  1. Vinaigrette:

    Step 1

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

  2. 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.

  3. Do Ahead

    Step 4

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

TagsSaladFarroRice & GrainsScallionOnionRoot VegetableVegetableTomatoHeirloom TomatoCherry TomatoCucumberParsleyHerbs & SpicesTarragonSideMainDinnerLunchDairy FreeSpringSummerBon Appétit

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