July 16, 2015
Tomato Bacon & Farro Salad
When we were in Cooperstown over the Fourth of July my mother made this great Tomato Bacon & Farro salad. It was light and flavorful and perfect for serving room temperature with our coffee-rubbed steak. I want to share it with you today because it is a great one to have in your back pocket for summer entertaining. In fact, it would even be easy to take on the go with friends to a picnic or potluck. Pulling it together is very easy and I highly recommend giving it a try at least once this summer. You won’t be disappointed!
Tomato Bacon & Farro Salad
adapted from Eating Well.
Ingredients
- 1 cup farro
- 3 slices good quality bacon
- 1 shallot, finely chopped
- 2 tablespoons white wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 pint cherry tomatoes, halved
- ¼ cup basil, chiffonade
Instructions
- First cook the farro. Add the farro to a saucepan and add enough water so that it is 2-inches over the farro. Bring to a low boil and simmer for about 20 minutes, or until tender. Drain and add to a bowl.
- Meanwhile, cook the bacon until crispy. Remove it to a plate lined with a paper towel to cool. Add the shallot to the fat in the pan and cook it for one minute. Then sprinkle in the vinegar, salt, and pepper and remove it from the heat.
- Add the cook shallot to the bowl with the farro. Then break the bacon into small pieces and add it to the farro. Toss in the tomatoes, and basil, and serve.
