Farro and Tomato Salad with Fish-Sauce Vinaigrette

Directions

1. 1
   Whisk garlic, fish sauce, vinegar, sugar, and 1 Tbsp. water in a small bowl until sugar dissolves.Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 2025 minutes.
2. 2
   Drain; transfer to a large bowl.
3. 3
   Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes.
4. 4
   Transfer to bowl with farro.
5. 5
   Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine.
6. 6
   Add vinaigrette and toss again to coat; season with pepper.