Farro and Tomato Salad with Fish-Sauce Vinaigrette
['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.
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.
Vinaigrette can be made 1 week ahead. Cover and chill.
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