Farro Pasta With Tomato Vinaigrette Food

FARRO AND TOMATO SALAD WITH FISH-SAUCE VINAIGRETTE

Farro and Tomato Salad with Fish-Sauce Vinaigrette image

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

Provided by Joshua McFadden

Categories Tomato Side Kid-Friendly High Fiber Lunch Cucumber Summer Healthy Low Cholesterol Whole Wheat Bon Appétit Portland Oregon Quick and Healthy Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield 4 servings

Number Of Ingredients 16

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

Steps:

Vinaigrette:
Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
Farro and assembly:
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 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
Vinaigrette can be made 1 week ahead. Cover and chill.

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