- 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
- Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
- Vinaigrette can be made 1 week ahead. Cover and chill.
- 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.