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