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Farro and Tomato Salad with Fish-Sauce Vinaigrette

Joshua McFadden
  • minutes
  • Serves 4

INGREDIENTS

8 oz

Cherry and/or pear tomatoes

1

Garlic clove

1/2 cup

Parsley, leaves

2

Persian cucumbers

1

bunch Scallions

1/2 cup

Tarragon, leaves

8 oz

Tomatoes, small

3 tbsp

Fish sauce

1 cup

Farro, semi-pearled

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Sugar

1 tbsp

Olive oil

2 tbsp

White wine vinegar