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Farro and Tomato Salad with Fish-Sauce Vinaigrette

Farro and Tomato Salad with Fish-Sauce Vinaigrette

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This farro and tomato salad with fish-sauce vinaigrette is a refreshing, dairy-free dish that balances deep savoury notes with bright, seasonal produce. The nutty texture of the semi-pearled farro provides a satisfying base for the juicy heirloom tomatoes and crisp cucumbers, while charred spring onions add a sophisticated smoky depth. It is a wonderful example of how humdrum grains can be transformed into a vibrant centrepiece with just a few bold ingredients.

Ideal as a healthy midweek lunch or a sophisticated side for a summer barbecue, this salad is as versatile as it is nutritious. The punchy dressing, featuring nam pla and white wine vinegar, cuts through the richness of the grains beautifully. For the best flavour, ensure your tomatoes are at room temperature before assembly, allowing their natural sweetness to shine against the salty vinaigrette.

Ingredients for Farro and Tomato Salad with Fish-Sauce Vinaigrette

1 garlic clove, grated
45ml fish sauce (such as nam pla or nuoc nam)
2 cucharadas de vinagre de vino blanco
1 cucharada de azúcar
200g semi-pearled farro
Sal kosher
1 cucharada de aceite de oliva
1 manojo de cebollinos, recortados
230g small tomatoes, preferably heirloom, cut into 1/2" wedges
230g cherry and/or pear tomatoes, halved
2 Persian cucumbers, thinly sliced
1/2 cup parsley leaves
1/2 cup tarragon leaves
Pimienta negra recién molida

How to make Farro and Tomato Salad with Fish-Sauce Vinaigrette

Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.

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 spring onions, 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.

Vinaigrette can be made 1 week ahead. Cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.