Farro and tomato salad with fish-sauce vinaigrette

Delight in the harmonious flavors of nutty farro and vibrant tomatoes paired with a savory fish-sauce vinaigrette in this exceptional salad.

Ingredients:

• 1 garlic clove, grated
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1 cup semi-pearled farro
• Kosher salt
• 1 tablespoon olive oil
• 1 bunch scallions, 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

Instructions:

1. Combine minced garlic, fish sauce, vinegar, sugar, and 1 tablespoon of water in a small bowl and mix well until the sugar is completely dissolved.
2. Boil farro in a medium-sized pot filled with salted water, stirring occasionally, until it becomes tender, which usually takes around 20 to 25 minutes. Once ready, drain the water and transfer the farro to a larger bowl.
3. In a large skillet, heat oil over medium-high heat. Cook the scallions, turning them occasionally until they are charred on all sides, which should take approximately 4 minutes. Transfer the charred scallions to the bowl with the farro. Add both varieties of tomatoes, cucumbers, parsley, and tarragon. Toss everything together until well combined. Pour the vinaigrette over the mixture and toss again to ensure everything is evenly coated. Season with some freshly ground pepper.
4. You can prepare the vinaigrette a week in advance. Just cover it properly and store it in the refrigerator.

Summary:

• Calories: 1007 kcal
• Fat: 21 g
• Protein: 41 g
• Carbs: 184 g
• Potassium: 3309 mg
• Magnesium: 518 mg