Mmmmm… bacon! In order to indulge our bacon-loving selves, I decided to try a side dish that not only highlighted some tasty summer flavors but also had a bit of bacon. I found this recipe in Eating Well, and it looked like a winner. We had it alongside the Zucchini-wrapped Fish Filets as another side. The verdict? It was really tasty, and it might make an appearance or two at some parties throughout the rest of the summer!
Bacon, Tomato, & Farro Salad
From Eating Well, May/June 2013
1 cup farro (see Tip) or quick-• cooking barley
2 slices center-cut bacon
1 medium shallot, chopped
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered (I used regular tomatoes, diced)
1/4 cup chopped fresh basil
1. Place farro (or barley) in a medium saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes for farro (about 10 minutes for barley). Drain and transfer to a large bowl.
2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Drain on a paper towel-lined plate; leave the fat in the pan. Add shallot to the pan and cook, stirring, for 1 minute. Stir in vinegar, salt and pepper. Remove from heat.
3. Crumble or chop the bacon. Add to the bowl along with tomatoes, basil and the warm vinaigrette; gently stir to combine. Serve warm or at room temperature.