Name: Farro and Tomato Salad with Fish-Sauce Vinaigrette
Yield: 4 Servings
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; 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

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Peden & Munk

Salty, crunchy, and herbaceous—a perfect side dish for grilled meats or fish.

Recipe notes