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Farro Salad with Bacon, Tomatoes and Lemon

Bacon and Farro Salad

Adapted from Bacon Nation, Peter Raminsky and Marie Rama
Author TheSpicedLife


  • 6-10 slices bacon to taste (it is fantastic either way but we liked it with more, and it is nice to have 1 to garnish)
  • 1 small or 1/2 large red onion chopped
  • 1 1/2 cups farro I used semi-pearled because that is what I can find
  • salt to taste
  • 1 cup frozen corn I strongly prefer organic or fresh sliced off the cob and boiled until al dente if it is summer
  • 1 small or 1/2 large red onion diced very finely
  • 2 dry pints of grape tomatoes sliced in half
  • 2 hothouse cucumbers peeled and seeded, sliced into half moons
  • 1/2 cup chopped fresh flat leaf parsley
  • 3 T chopped fresh mint

For the dressing:

  • 1 garlic clove smashed
  • zest of one lemon
  • juice of one lemon
  • 1/4 cup white balsamic vinegar
  • 1/2 t ground cumin
  • approximately 1/2 cup extra virgin olive oil to taste
  • scant warm i.e., still melted tablespoon of bacon fat
  • salt and pepper to taste


  1. Cook the farro with the chopped onion according to package directions. Do not overcook--you want it chewy.
  2. Place the frozen corn in the bottom of a fine mesh colander. Drain the farro over the corn (this is will defrost and warm the corn. Set aside to cool.
  3. Cook the bacon until completely crispy but not at all burned (I use the lowest heat on a cast iron skillet). Set aside to drain on a paper towel and press a second paper towel on top of the bacon. When it is cool enough, crumble it into a large bowl. Reserve 1 tablespoon of bacon grease for the dressing.
  4. Toss the finely diced onion, grape tomatoes, cucumber slices, parsley and mint together with the crumbled bacon.
  5. Toss in the cooked onion and farro as well as the defrosted corn.
  6. Make the dressing: place the smashed garlic clove into a medium sized bowl (if raw garlic does not bother you, you could also mince the garlic). Add the lemon zest, lemon juice, vinegar, bacon fat and cumin. Whisk together.
  7. I find dressings to be somewhat individual--I like more acid and less oil. So start with a minimum of oil, and add it slowly in a drizzle while whisking the dressing. Add some salt and pepper to taste. If it is too acidic for you whisk in some more oil. When you like how it tastes, add it (except the smashed garlic clove) to the farro mixture. Toss, taste again for salt, pepper or even more oil or vinegar, and serve.
  8. Dressed, the salad can sit for a few hours in the refrigerator until dinner is ready.