Farro and Tomato Salad with Fish-Sauce Vinaigrette

Vinaigrette:

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

Do Ahead

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

Farro and assembly:

Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.

Read the source article at Epicurious.com
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