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 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

Instructions

1. Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
2. Do Ahead Vinaigrette can be made 1 week ahead. Cover and chill.
3. Vinaigrette can be made 1 week ahead. Cover and chill.
4. 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.
5. Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.
6. 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.