Farro and Tomato Salad with Fish-Sauce Vinaigrette

Ingredients for Farro and Tomato Salad with Fish-Sauce Vinaigrette

• 1 garlic clove, grated

• 45ml fish sauce (such as nam pla or nuoc nam)

• 2 tablespoons white wine vinegar

• 1 tablespoon sugar

• 200g semi-pearled farro

• Kosher salt

• 1 tablespoon olive oil

• 1 bunch spring onions, trimmed

• 230g small tomatoes, preferably heirloom, cut into 1/2" wedges

• 230g 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

How to make Farro and Tomato Salad with Fish-Sauce Vinaigrette

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

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 spring onions, 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.