Peden & Munk
Salty, crunchy, and herbaceous—a perfect side dish for grilled meats or fish.
Recipe information
Yield
4 Servings
Ingredients
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 ½-inch wedges
8
ounces cherry and/or pear tomatoes, halved
2
Persian cucumbers, thinly sliced
½
cup parsley leaves
½
cup tarragon leaves
Freshly ground black pepper
Need to make a substitution?
Preparation
Vinaigrette
Step 1
Whisk garlic, fish sauce, vinegar, sugar, and 1 Tbsp. water in a small bowl until sugar dissolves.
Step 2
Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.
Farro and Assembly
Step 3
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.
Step 4
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.
Nutrition Per Serving
Calories (kcal) 270 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 50 Dietary Fiber (g) 7 Total Sugars (g) 10 Protein (g) 11 Sodium (mg) 1110