BLT Farro Salad Recipe
Servings: 8 people
Farro salad is a flavorful and healthy option for a light lunch or a fun side dish. This BLT salad is made with bacon, arugula, cherry tomatoes, onions, feta cheese, and farro, and then tossed with a mayo salad dressing. I just love this healthy arugula salad for summer!
- 4 tablespoons red wine vinegar
- 2 tablespoons mayo
- 4 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups Bob’s Red Mill Farro
- 6 thick slices bacon
- 2 cups cherry tomatoes
- ½ onion sliced
- Salt and pepper to taste
- 2.5 ounces baby arugula 1/2 package
- 4 ounces feta cheese crumbled (one container)
In a small bowl, stir together the vinegar, mayo, 3 tablespoons olive oil, salt, pepper, and garlic powder. Set aside.
Prepare farro according to package instructions.
While farro is cooking, heat a large nonstick skillet over medium/high heat.
Add bacon, and cook until crispy, about 8 minutes. Transfer bacon to a paper towel lined plate and set aside. Do not drain the skillet.
Add the tomatoes and onion to the skillet with the bacon grease. If you need more oil, you can add the 1 tablespoon olive oil and stir to coat (you likely won't need more oil). Season lightly with salt.
Cook, stirring occasionally, for 3-5 minutes or until the tomatoes start to burst and the onion is beginning to soften and become transparent. Remove from the heat. Drain the excess oil.
Once the farro is fully cooked, transfer to a large bowl. Stir in the vinegar mixture and then add the bacon (crumbled), tomatoes and onions, arugula, and feta. Toss to combine. If needed, you can add more oil to desired consistency. Enjoy!
Calories: 383kcal | Carbohydrates: 43g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 593mg | Potassium: 310mg | Fiber: 8g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 10.3mg | Calcium: 104mg | Iron: 1.9mg