Farro And Tomato Salad With Fish-Sauce Vinaigrette

• 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 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

1. Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
2. Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20-25 minutes. Drain; transfer to a large bowl.
3. 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.
4. Vinaigrette can be made 1 week ahead. Cover and chill.

garlic, fish sauce, white wine vinegar, sugar, semipearled farro, kosher salt, olive oil, scallions, tomatoes, tomatoes, cucumbers, parsley, tarragon leaves, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/farro-and-tomato-salad-with-fish-sauce-vinaigrette-56389871 (may not work)